Step 1: Prepare the Potatoes

1. Peel and Cut: Peel the potatoes (optional) and cut them into even strips about ¼ inch thick. Uniformity ensures even cooking.
2. Soak in Water: Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or up to 2 hours. This removes excess starch, preventing them from sticking together and helping them crisp up.

Step 2: Heat the Oil

1. Choose the Right Pan: Use a deep, heavy-bottomed pot or a deep fryer.
2. Heat to the Right Temperature: Heat the oil to 325°F (165°C) for the first fry. Use a thermometer to monitor the temperature accurately.

Step 3: First Fry (Blanching)

1. Drain the soaked potatoes and pat them completely dry with a clean kitchen towel.
2. Fry the potatoes in small batches for 3-4 minutes until they are pale and slightly tender. Avoid overcrowding the pan, as it lowers the oil temperature.
3. Remove the fries with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil. Let them cool for 10-15 minutes.

Step 4: Second Fry (Crisping)

1. Increase the oil temperature to 375°F (190°C).
2. Fry the blanched potatoes in small batches again for 2-3 minutes, or until they are golden brown and crispy.
3. Remove and drain on fresh paper towels. Season with salt immediately while they are still hot.

Step 5: Serve and Enjoy

Transfer the fries to a serving plate, garnish with optional seasonings or herbs, and pair with your favorite dipping sauces. Serve immediately for the best texture and flavor.