I mean. Let’s face it. There’s fries, and then there are fries.

And the only way you should be making fully fried (v/s air fried fries), is to double fry them.

Just saying.

Ingredients:

avocado oil

6 russet potatoes

bowl of ice water

salt

Directions:

Fill a large dutch oven or similar sized pot 2/3 full of avocado oil.

Cut ends of potatoes, slice peels off lengthwise to create a rectangle, and then slice into thin fries. After cut, place raw fries in ice water.

Heat oil on medium high, until you can place the handle of a wooden spoon inside and it starts bubbling.

Remove fries from water and pat dry.

Working in batches, and using a strainer basket spoon, fry fries until just golden. Remove from oil and place in a paper towel lined pan.

Keep oil hot, and right before serving, return fries to oil, and remove once turn a light brown. Once again place on a new paper towel lined pan.

Give a generous sprinkle of salt, and toss to coat.