Xtra Crispy DWK Fries

Using a box cutter or mandolin, slice the potatoes into your preferred fry shape. Aim for uniformity for even cooking.

Rinse the cut fries under cold water to remove excess starch and pat them completely dry with a clean towel.

Fill a large Dutch oven with oil, just below the halfway point to allow room for bubbling and splashes.

Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fry the potatoes in small batches to avoid overcrowding. Fry each batch for about 8 minutes. The fries will be soft but not yet golden or crispy.

Remove the fries with a slotted spoon and place them on a paper towel-lined tray to drain.

Allow the oil to return to 350°F before starting the next batch.

Once all the fries have had their first fry, return the oil to 350°F and fry them again in batches.

Fry for 5-6 minutes or until golden brown and irresistibly crunchy.

Remove the fries and drain on fresh paper towels.

Immediately sprinkle the hot fries with your favorite seasoning or simply salt and pepper.

Serve hot and crispy with your favorite dipping sauce or homemade ketchup (recipe below).