Instructions

• Place a large bowl of ice water on the counter.
• Wash the 5 pounds russet potatoes. If you prefer peeled fries, peel them now; otherwise leave the skins on. Cut each potato into long strips about 1/3 to 1/2 inch wide.
• As you cut each potato, add the strips to the ice water. Soak the fries in the cold water for a minimum of 1 hour (or up to overnight) to remove excess starch.
• While the potatoes soak, measure and combine the fry seasoning in a small bowl: 1 tablespoon salt, 1 tablespoon smoked paprika, 2 teaspoons Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper. Mix well and set aside.
• When ready to fry, drain the potato strips in a colander and spread them out on paper towels. Pat them thoroughly dry so they are well-dried before frying (this reduces oil splatter).
• Set a large, heavy-bottomed pot on the stove and add 2 quarts fry oil (canola or peanut oil). Clip a cooking thermometer to the side of the pot.
• Turn the heat to medium and heat the oil until it reaches 310°F.
• Line a large rimmed baking sheet with paper towels and set it beside the stove for draining fried fries.
• Working in small batches so you do not overcrowd the pot, use a skimmer or slotted spoon to lower a portion of the fries into the hot oil. Stir gently to separate them.
• Fry each batch for about 4 to 6 minutes, until the fries are golden brown. Use the skimmer to transfer the fried fries to the paper-towel-lined baking sheet.
• Immediately sprinkle the hot fries with some of the seasoning mixture and toss or shake the fries to coat. Repeat frying and seasoning with the remaining potatoes.
• Adjust the heat between batches as needed to keep the oil around 300°F. If desired, keep finished fries warm on the baking sheet in a 200°F oven while you finish remaining batches.