Wash the large potatoes thoroughly. Peel them and cut off the rounded sides to create a block shape.

Slice the potato block into even, long strips (fingers) of medium thickness.

Heat water in a large pot or kadhai.

Once the water is warm, add salt to taste and 1/2 tsp of turmeric powder. This gives the fries a beautiful yellow colour. Bring the water to a rolling boil.

Add the potato strips to the boiling water.

Crucial Step: Boil on high flame for exactly 2 minutes. Do not overcook; the potatoes should remain firm.

Turn off the gas immediately and drain the potatoes using a colander/sieve.

Spread the blanched potatoes on a sieve or a clean cotton cloth.

Let them steam dry for 1–2 minutes until the excess surface moisture evaporates. They should feel slightly damp but not dripping wet.

Transfer the potatoes to a plate. Sprinkle 1.5 tsp of cornflour over them.

Toss gently to coat evenly. Shake off any excess flour using a sieve.

Heat oil in a deep pan on high flame.

Add the fries in batches. Fry for 1.5 to 2 minutes only.

Do not stir immediately; let the coating set for a minute, then gently flip.

Remove them when a crust forms, but they are not yet fully browned. Let them cool down completely on a plate.

Once the first batch has cooled, reheat the oil to a high temperature.

Add the cooled fries back into the hot oil.

Fry for another 1.5 minutes until they turn golden and incredibly crispy.

Remove and drain on a sieve to keep them crunchy.