Place the cut potatoes in cold water for 30 minutes to remove excess starch.

You can also keep them in the refrigerator. 

After 30 minutes, rinse again and drain all the water. 

Pat them dry with a kitchen towel.

Heat oil in a deep pan to medium heat (around 135°C). 

Fry the potato sticks in batches until they turn soft but not brown. 

Do not overcrowd the pan as it will lower the temperature.

Remove and drain them on paper tissue.

Let the fries cool down at room temperature. 

By the time you fry the second batch, the first will eventually cool down.

Reheat the oil on high (around 180°C) and fry the potatoes again until golden and crispy.

Place the fries on paper tissues to remove the excess oil.

When the fries are still hot, sprinkle on some salt, paprika (optional) and black pepper. 

Give them a gentle toss and they’re ready to serve.