Crispy Belgian Frites

Ingredients

Potatoes

4 large, preferably russet or yukon gold

Vegetable oil

for frying (enough to fill your pot or fryer)

Salt

to taste

Mayonnaise

for serving (optional)

Garlic powder

1/2 teaspoon (for variation)

Paprika

1/2 teaspoon (for variation)

Instructions

1. Begin by peeling the potatoes and cutting them into thick matchsticks, about 1/4 inch wide. Place the cut potatoes in a large bowl of cold water and let them soak for 30 minutes to remove excess starch, which helps achieve that perfect crunch.
2. After soaking, drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.
3. In a deep fryer or large pot, heat the vegetable oil to 325°F (160°C). Ensure there is enough oil to submerge the fries completely.
4. Working in batches, carefully add the potatoes to the hot oil and fry for about 5 minutes. The fries should become soft but not yet golden.
5. Remove the partially cooked fries from the oil and let them drain on a paper towel-lined plate.
6. Increase the oil temperature to 375°F (190°C). This higher temperature will ensure a crispy exterior.
7. Return the partially cooked fries to the hot oil in batches and fry for an additional 3-4 minutes, or until they are golden brown and crispy.
8. Once cooked, remove the fries from the oil and let them drain again on a paper towel-lined plate. Season the hot fries with salt to taste.
9. Serve immediately with mayonnaise or your favorite dipping sauce. For a flavorful twist, sprinkle with garlic powder or paprika for added zest.