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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3 by 1/3 by 2 1/2-inch sticks

Vegetable oil, for frying

Fine sea salt


  1. Soak potatoes in cold water to cover for a minimum of 1 hour and up to 24 hours. Drain and pat dry.
  2. Heat 3 inches oil in a large stockpot to 275 to 300 degrees F. Line 2 baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked, but barely colored. Using a slotted spoon, transfer to 1 of the prepared baking sheets to drain in a single layer.
  3. Increase oil temperature to 350 to 360 degrees F. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt and serve immediately.