Preparing the Potatoes:

1. Peel and Cut the Potatoes: Start by peeling the russet potatoes (optional – you can leave the skins on for a more rustic look) and then cut them into evenly sized strips. Aim for about ¼-inch thick slices, so they cook uniformly. You can also cut the potatoes into wedges for a different style.
2. Soak the Potatoes: Place the potato strips into a large bowl of cold water to soak for at least 30 minutes. This step helps to remove excess starch, which will help the fries become crispier during frying. If you’re short on time, even 10 minutes of soaking will still improve the texture of the fries.
3. Dry the Potatoes: After soaking, drain the water and pat the potato strips dry with a clean kitchen towel or paper towels. Removing the excess moisture will ensure that your fries are crispy when fried.

Frying the Potatoes:

4. Heat the Oil: In a large, deep frying pan or a Dutch oven, heat about 3-4 cups of vegetable oil over medium-high heat. The oil should be at 350°F (175°C) for the perfect frying temperature. If you don’t have a thermometer, you can test the temperature by dropping in a small piece of potato – it should sizzle immediately when it hits the oil.
5. First Fry (Blanching): Working in batches, carefully add a handful of the potato strips to the hot oil. Fry them for about 3-4 minutes until they are soft but not yet golden. This first fry step helps to cook the potatoes through without making them crispy yet. Remove the fries from the oil and place them on a paper towel-lined plate to drain.
6. Rest the Fries: Let the fries rest for about 5 minutes. This step helps them firm up and prepares them for the second frying, which will make them extra crispy.
7. Second Fry (Crisping): Increase the heat to medium-high or high, and fry the potatoes again for 3-4 minutes or until they turn golden brown and crispy. Be careful not to overcrowd the pan, as this can cause the fries to steam instead of fry.
8. Drain the Fries: Once the fries are golden and crispy, remove them from the oil and place them on a fresh paper towel-lined plate to drain excess oil.

Seasoning the Fries:

9. Season the Fries: Immediately after removing the fries from the oil, season them with kosher salt. If you like a little extra flavor, sprinkle garlic powder, paprika, and freshly ground black pepper over the hot fries for added taste.

Serving:

10. Serve and Enjoy: Serve your crispy French fries while they’re hot and crispy. You can pair them with your favorite dipping sauces like ketchup, mayonnaise, or a spicy sriracha mayo for a satisfying treat.