Ingredients:

  • 3 lbs Russet Potatoes (or Maris Piper)
  • Enough cold water to cover
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 3 Tablespoons Olive Oil (or Avocado Oil)
  • 1 Tablespoon Cornflour (Corn Starch)
  • 1 teaspoon Fine Sea Salt (plus extra for finishing)
  • Freshly Ground Black Pepper to taste

Instructions:

  1. Peel potatoes (optional) and cut into uniform sticks, about 1/2-inch thick. Consistency is crucial for even cooking.
  2. Place cut potatoes into a large bowl. Cover completely with cold water and stir in the baking soda. Let soak for at least 1 hour (up to 4 hours in the fridge) to draw out excess starch.
  3. Drain the soaking water. Rinse the potatoes thoroughly under cold running water until the water runs clear. Crucially, pat the potatoes completely dry using clean tea towels or paper towels.
  4. Bring a large pot of salted water to a boil. Gently add the dried potatoes and boil for exactly 5–7 minutes until the edges just begin to soften slightly (they should remain firm in the centre). Immediately drain well.
  5. Return the par-boiled potatoes to the empty, dry pot. Add the cornflour and gently toss them until lightly and evenly coated.
  6. Drizzle the oil over the potatoes and toss gently until evenly slicked. Spread the potatoes onto two large, unlined baking sheets in a single layer—do not overcrowd the trays! Season heavily now with salt and pepper.
  7. Preheat oven to 425°F (220°C). Bake for 20 minutes.
  8. Carefully flip the fries using a spatula. Return to the oven and bake for another 15–20 minutes, watching closely until deep golden brown and crisp.
  9. Remove from the oven. Toss immediately with a final pinch of sea salt while hot. Serve immediately.