Step 1

Wash, peel (optional), and cut into 1/2" or 1/4" matchstick shape fries. 1/2" (preferred) will require par-cooking.

Step 2

Rinse under running water, drain and repeat once more. Dry in salad spinner or with towels.

Step 3

To par-cook: boil in water until tender, and just cooked all the way through, not mushy and breaking in our hands. About 8-15 minutes.

Step 4

Make some batter. About 4 parts cornstarch to 3 or 4 parts water until milky, but not too watery.

Step 5

Dip fries (I do about 5 so they don't sit there as the cornstarch gunks up). Shake off excess.

Step 6

Quickly drop into the fryer 1 at a time so they don't stick. About 1-2 minutes at 325-350 °F. We don't want it to brown too much yet.

Step 7

Remove from oil, rest on paper towels to remove oil and cool off.

Step 8

Repeat to finish all the fries, making sure you mix up the batter before each small batch (For me, each set of 5 fries). You might have to add some water if the batter is sludgy.

Step 9

So after the first batch, they're pretty good now, but you have to eat them quickly or they lose the crunch. I have discovered that a 2nd dip & fry makes the crunch better and last much longer.

Step 10

Dip + fry a 2nd time, following the same steps. Except this time you can leave them in the oil until the fries brown enough to your liking. It still should be around 1-2 minutes. Season each batch while hot. I like salt, paprika, and finely (freshly) ground pepper.