Step 1

Using a sharp knife, cut the potatoes into 1/4- or 1/3-inch-thick sticks, 2- to 4-inches long. Transfer to a colander and rinse well under cold running water. Drain, and then dry the potatoes very well with a clean tea towel.

Step 2

Line a plate or small, rimmed baking sheet tray with paper towels or a clean paper bag.

Step 3

In a 5-quart pot or Dutch oven over high heat, combine the potatoes and oil. The oil should cover the potatoes by 1 inch; if it doesn’t, add more oil.

Step 4

Cook the potatoes, undisturbed, until the oil starts to sizzle, 8 to 10 minutes. During this time, the oil will reach around 225 degrees. Using a spider or tongs, stir the potatoes gently, to ensure they aren’t sticking together. Continue cooking until the potatoes turn golden brown and appear crisp, an additional 10 to 15 minutes. The oil should reach 325 degrees; if the potatoes appear to be cooking too quickly or become dark brown, lower the heat slightly. The total cooking time will depend on the width of your potatoes.

Step 5

Using a spider or slotted spoon, transfer the fries to a lined plate to drain. Avoid stacking the hot fries, as this will cause them to steam and become soggy. While hot, sprinkle the fries with salt, and serve.