Steps
How to make it
Prep 12 min · Cook 18 min
- Peel 2 potatoes and cut into thick sticks (about 1 cm thick, finger-length); soak in cold water 15 minutes to rinse off surface starch.
- Drain and pat each stick completely dry with paper towels—the drier the surface, the crispier after frying.
- In a large bowl, combine 2 Tbsp olive oil, a pinch of salt, a pinch of black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne; add fries and toss to coat; marinate 5 minutes.
- Pour enough oil into a deep pot or heavy skillet; heat over medium to about 170°C (fine bubbles around a chopstick dipped in the oil).
- Fry in batches without stacking, 4 minutes until lightly golden; scoop out, drain, and rest 1 minute.
- Raise oil to about 190°C; return all fries for a second fry 1–2 minutes until the outside is crisp and the center stays tender; drain well.
- Toss hot fries with a little more salt and pepper; serve immediately—they soften as they cool.
