Step 1 – Prepare the Potatoes

Peel (optional) and cut the potatoes into even sticks, about ¼–½ inch thick.

Rinse the cut potatoes under cold water to remove excess starch.

Pat dry thoroughly with paper towels—this prevents splattering and helps achieve crispiness.

Step 2 – Heat the Oil

Pour vegetable oil into a deep fryer or large heavy-bottomed pot.

Heat oil to 350°F (175°C). Use a thermometer to maintain temperature for even frying.

Step 3 – Fry the Potatoes

Fry the potatoes in batches to avoid overcrowding, about 3–5 minutes per batch for soft fries.

Remove fries with a slotted spoon and drain on paper towels.

Step 4 – Second Fry (for Extra Crispiness)

Increase oil temperature to 375°F (190°C).

Fry the potatoes again in batches for 2–3 minutes, until golden and crispy.

Drain on paper towels and immediately season with salt and optional spices.

Step 5 – Serve

Serve hot with ketchup, mayo, or your favorite dipping sauce.

Tips & Variations