Classic Crispy French Fries

1.Peel the russet potatoes and cut them into 1/4-inch thick sticks, aiming for uniform size to ensure even cooking.

2.Place the cut potatoes into a large bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps achieve crispiness.

3.After soaking, drain the potatoes and rinse under cold water. Pat them completely dry with clean kitchen towels or paper towels to prevent oil splatter.

4.Heat the vegetable oil in a deep fryer or a large heavy-bottomed pot to 325°F (163°C). Use a thermometer to maintain accurate temperature.

5.Working in batches, fry the potatoes in the hot oil for about 4-5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels.

6.Increase the oil temperature to 375°F (190°C). Once hot, return the fries to the oil in batches and fry again for 2-3 minutes until golden brown and crispy.

7.Remove fries from oil and drain on fresh paper towels. Immediately sprinkle with kosher salt to taste while still hot.

8.Serve the fries hot with your favorite dipping sauces such as ketchup, mayonnaise, or aioli.