Start by washing and peeling your potatoes. If you’re feeling fancy, you can leave the skin on for a more rustic look. Cut the potatoes into thin, even strips. I like mine about ¼ inch thick, but you can go thicker or thinner depending on your preference. Even cutting is key here—it ensures all your fries cook at the same rate. No one wants a mix of burnt fries and undercooked ones!

This step is key. Soak the potato slices in a bowl of cold water for at least 30 minutes, or up to an hour. This removes excess starch, which helps the fries turn out extra crispy. Trust me, don’t skip this part! I like to use this time to prep the rest of my meal or just relax with a cup of tea. Multitasking at its finest.

After soaking, drain the potatoes and pat them completely dry with a clean kitchen towel. Any excess water will cause the oil to splatter, so take your time here. A little patience goes a long way. Plus, this step is oddly satisfying—watching those potatoes go from wet and floppy to dry and ready for action.

Pour your oil into a large, heavy-bottomed pot or deep fryer. Heat it to 325°F (use a thermometer if you have one). This is the perfect temperature for the first fry. If you don’t have a thermometer, don’t worry. Drop a small piece of potato into the oil—if it starts to bubble gently, you’re good to go.

Working in batches, fry the potatoes for about 3-4 minutes. They won’t look golden yet—this step is just to cook them through. Remove them with a slotted spoon and place them on a paper towel-lined tray. I’ll admit, they don’t look very exciting at this stage, but trust the process.

Now comes the magic. Increase the oil temperature to 375°F. Fry the potatoes again, in batches, for 2-3 minutes or until golden and crispy. Watch them closely—they’ll go from perfect to too dark pretty quickly. This is when your kitchen starts to smell like a dream—crispy, golden fries in the making.