First Step: Wash, Peel, and Slice Potatoes. Start by thoroughly washing and peeling the potatoes. Slice them thinly, approximately 6 mm (1/4 inch), using a mandoline or a sharp serrated knife to ensure uniform thickness for even cooking.

Second Step: Soak the Potato Slices. Place the sliced potatoes in cold water and soak for at least 30 minutes. This step removes excess starch, which helps increase the fries’ crispiness when cooked.

Third Step: Drain and Dry. Drain the soaked potatoes and pat them dry thoroughly using clean kitchen towels or paper towels. Proper drying helps prevent oil splatter and soggy fries.

Fourth Step: Preheat the Oil. Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. If using an air fryer, preheat it to 400°F (200°C).

Fifth Step: Fry in Batches. Fry the potato slices in small batches to avoid overcrowding, which can lower oil temperature and cause sogginess. Fry for 3-4 minutes until golden and crisp, stirring gently to ensure even cooking.

Sixth Step: Drain and Season. Using a slotted spoon, remove the fries and place them on paper towels to drain excess oil. While hot, immediately season with salt and black pepper for the best flavor adherence.

Final Step: Serve Immediately Serve the crispy thin cut fries hot alongside your favorite dips or as a side dish. For dietary adaptations, consider gluten-free seasoning blends or air frying for a lighter option.