Cut your fries: Using a sharp knife, cut the potatoes into even strips. Optional to peel the potatoes first. First cut off the ends of the potatoes, then halve the potato. Then cut the fries according to how thick you want them. Divide the potatoes into quarters and then slice the quarters according to how thick you want (for example, cutting each quarter into thirds or fourths, and so on). This recipe is for 1’’ thick by 1.5’’ wide strips, then cut those long strips in half for a smaller fry, or you can keep them long.

Soak your fries: In a bath of ice water, soak your fries for at least 30 minutes (or up to a few hours). Because potatoes are starchy, this steps aids in making your fries crunchy by drawing out some of the starch—just make sure to thoroughly dry them off after soaking.

Preheat the oven to 400 degrees F.

When the strips have soaked, drain and pat dry with a towel. Cornstarch is the key to a crunchy fry. Use a sifter to dust the fries and then mix with your hands. You don’t have to use two full tablespoons of cornstarch, but just enough to give a light coating.

Seasoning and oil: Whisk together your oil or melted ghee with 2 1/2 tsp of curry powder (or other seasoning!) It's important to not add salt (which draws out water from the potatoes).

In a large bowl, toss the oil and potatoes together until coated, then spread onto a large baking sheet.

Bake for 30 minutes (for thicker fries), then remove and turn. Return to the oven for 30-35 minutes more, or until fries have reached desired brownness and crunch.

When fries are done, open the oven door and turn off oven. Allow fries to sit for about 10 minutes, as they will become even crispier.

To serve, sprinkle flaky salt on top of the fries and enjoy with your favorite dipping sauce.