Soak the potatoes in a bowl of cold water (this helps to get rid of the excess starch), Drain in a colander, rinsing well and then placing the potato sticks on a clean cotton towel. Pat and dry the potatoes completely before frying them in a wok/ pan of oil.
On a medium low flame, fry the potatoes (in batches if needed as you don’t want to overcrowd the wok) until the potatoes are just cooked. They will have developed a crust on the outside but will not have browned (i.e. there will be no significant colour change).
Remove the half-fried potatoes with a slotted spoon and placed on paper kitchen towels until they have cooled down to to room temperature.
Then, increase the flame to medium-high (high for a heavy pan). Once the oil is hot, add the half-fried potatoes. Stirring often, fry them until they are perfectly-crisp and golden on the outside.
Remove the fries with a slotted spoon and place them on a kitchen roll which can absorb the excess oil. Sprinkle with seasonings (sea salt and paprika are our favourite), tossing well until evenly coated.