French-fried Potatoes

Peel and cut potatoes into uniform strips approximately 1/4 to 1/2 inch thick, then rinse them under cold water to remove excess starch.

Pat the potato strips completely dry with paper towels or a clean kitchen cloth to prevent dangerous oil splatter during frying.

Pour enough oil into a deep heavy-bottomed pot or deep fryer to fully submerge the potato strips, then heat the oil to 325°F (160°C) over medium-high heat.

Working in small batches, carefully lower the potato strips into the hot oil and fry for 5-6 minutes until they are cooked through but not yet golden, then remove and drain on paper towels.

Allow the blanched fries to rest and cool slightly at room temperature while you raise the oil temperature to 375°F (190°C) for the second fry.

Return the par-fried potato strips to the hot oil in batches and fry a second time for 2-3 minutes until they are deeply golden, crispy, and evenly browned.

Remove the fries with a slotted spoon or spider strainer and transfer immediately to a paper-towel-lined tray to drain excess oil.

Season generously with salt while the fries are still hot, toss to coat evenly, and serve immediately.