Ingredients
2 kg russet potatoes
rice bran oil for frying
SIDS SALT & PEPPER to taste
Directions
Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak, 2-3 hours. (You can also stick them in the fridge and let them soak overnight.)
When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking trays lined with paper towels. Blot with paper towels to dry them.
Heat a few cm of oil in a heavy pot to 150°C. In 3-4 batches, cook the potatoes until soft, 4-5 minutes per batch. They should not be brown at this point. You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
Once all the potatoes have been fried at 150°C, turn up the heat until the oil reaches 200°C. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
Sprinkle with SIDS SALT & PEPPER and dive in.
