Skinny Fries

There is nothing complicated here, just technique. Thin, crisp, properly salted fries that do exactly what they are meant to do. The difference is in the details.

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Ingredients

1. Fries

• 4 large Russet potatoes
• Cold water

2. Frying

• Vegetable oil, for deep frying

3. Seasoning

• Salt

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Instructions

Peel the potatoes if preferred, then cut them into very thin, even matchstick-sized strips.

Place the cut fries into a bowl of cold water and allow them to soak for at least 30 minutes, or up to 2 hours. This removes excess starch and helps achieve a crisp finish.

Drain the fries and dry them completely using a clean towel. This step is essential for proper frying.

Heat the oil to 150°C and fry the potatoes in batches for 3 to 4 minutes. The fries should be soft with no colour. Remove and allow them to rest for 10 to 15 minutes.

Increase the oil temperature to 180°C and fry the potatoes again for 2 to 3 minutes, until golden and crisp.

Remove from the oil, drain briefly, and salt immediately while hot.