Rich Fries

Peel the potatoes and cut them into even strips or wedges of your desired thickness, approximately 1 cm wide.

Rinse the cut potatoes thoroughly under cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.

Pour enough oil into a deep heavy-bottomed pot or wok to allow the potatoes to be fully submerged, then heat the oil over medium-high heat to approximately 160°C (320°F).

Working in batches, carefully lower the potato strips into the hot oil for the first fry to cook them through without browning. Fry until just tender but not yet golden, about 4-5 minutes.

Remove the par-fried potatoes with a slotted spoon and drain them on a paper towel-lined plate, then allow them to rest and cool slightly.

Increase the oil temperature to 190°C (375°F) for the second fry, which will create the signature golden and crispy exterior.

Return the potatoes to the hot oil in batches and fry until they are deeply golden and crispy on the outside, approximately 2-3 minutes per batch.

Remove the fries with a slotted spoon, drain on fresh paper towels, season immediately with salt if desired, and serve hot.