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Place the cut potatoes in a bowl of cold water. Allow to soak for 30 minutes.
Drain potatoes. Place the potatoes on a layer of paper towels and pat dry.
In a large Dutch oven or deep pot over medium-high heat, bring oil to 300 degrees.
Place 1/3 of the potatoes in the oil, taking care to not overcrowd, and cook until tender about 3-4 minutes. Remove from oil using a slotted spoon and place on paper towels. Repeat with the remaining potatoes.
Increase the temperature of the oil to 400 degrees. Place 1/3 of the potatoes back in the pot, frying until golden brown, about 3 to 5 minutes. Remove from oil using a slotted spoon and place fries on paper towels. Season with salt and freshly ground black pepper to taste. Serve immediately.
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. In a large bowl, toss potatoes with 1 tablespoon oil.
Place potatoes in a single layer on wire rack. Bake until fries begin to crisp, about 20 minutes.
Toss fries and return to oven. Bake until fries are golden brown and crispy, about 15 minutes more. Season with salt and freshly ground black pepper, to taste. Serve immediately.
Preheat air fryer to 375 degrees. Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes.
Remove basket and flip fries. Continue to fry until golden brown, about 10 minutes.
Place fries into bowl and season to taste with salt and freshly ground black pepper. Serve immediately.