Begin by washing and peeling the potatoes. Cut them into your desired fry shape—either thin strips for classic fries or thick wedges for a heartier option.
To achieve that crispy texture, soak the cut potatoes in cold water for at least 30 minutes. This helps to remove excess starch, resulting in a better fry.
After soaking, drain the potatoes and pat them dry with a clean kitchen towel. Removing moisture is crucial for achieving crispiness.
Heat the oil in a large pot or deep fryer over medium-high heat. You want the oil to be hot enough for frying, typically around 350°F (175°C).
Carefully add the soaked and dried potato fries to the hot oil in batches. Fry them until golden brown and crispy, which usually takes about 5-7 minutes per batch.
Once the fries are golden and crispy, remove them from the oil using a slotted spoon and place them on a colander or paper towel to drain any excess oil.
While the fries are still hot, transfer them to a mixing bowl and sprinkle with the peri-peri seasoning. Toss them gently to ensure an even coating.
