Step 2

Begin by peeling the Kennebec potatoes and cutting them into evenly-sized sticks or wedges, around 1/2 inch to 3/4 inches thick. Rinse the cut potatoes under cold water to eliminate any excess starch.

Step 5

Place the rinsed potatoes in a large bowl and cover them with cold water. Allow them to soak for approximately 30 minutes. This step aids in removing the starch and achieving crispier fries.

Step 8

While the potatoes are soaking, pour vegetable oil into a large pot or Dutch oven, leaving enough space for oil expansion during frying. Heat the oil over medium-high heat until it reaches 325°F (163°C).

Step 11

Drain the soaked potatoes and pat them dry using a clean kitchen towel or paper towel.

Step 14

In small batches, carefully add the potatoes to the hot oil and fry for about 5 to 6 minutes, or until they attain a pale golden color. Be careful when adding the potatoes to prevent any oil splatter.

Step 17

Using a slotted spoon or tongs, remove the partially fried potatoes from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Allow them to cool for at least 10 minutes.

Step 20

Increase the heat of the oil to 375°F (190°C).

Step 23

Once the oil is sufficiently heated, return the partially fried potatoes to the oil in small batches and fry for an additional 3 to 4 minutes, or until they become golden brown and crispy. This second frying step is crucial for achieving the desired texture.

Step 26

Use a slotted spoon or tongs to carefully remove the fully fried fries from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.

Step 29

Season the hot fries immediately with salt while they are still fresh from the oil. Gently toss them to evenly distribute the salt.

Step 32

Repeat the frying process with the remaining batches of potatoes until all the fries are done.

Step 35

Serve the Kennebec fries hot and enjoy them with your preferred dipping sauces, such as ketchup, mayonnaise, or aioli.