Begin by washing two pounds of russet potatoes. You can also peel them, but it’s not necessary. Cut the potatoes into matchsticks between 1/2″ and 3/4″ thick.

Place the potatoes in a large bowl and cover them with cold water. Soak them for at least 1 hour, or up to 12 hours. Refrigerate if you plan to soak the potatoes for more than an hour.

When you are ready to fry, pour at least 3-4″ of oil into the bottom of a pot that’s 3 quarts or larger. Place a cooling rack over a baking tray to set the fries on.Using a fry thermometer to monitor the temperature, heat the oil to 325°.

Drain the water off of the fries. Pat them with paper towels or a clean kitchen towel to remove excess water, which can cause the oil to pop during frying.

With a slotted metal spoon or skimmer, carefully place some of the potatoes in the oil. You want there to be a full layer, but don’t completely fill the pot. Gently stir the french fries a few times to prevent them from sticking together.

Fry the potato sticks for 3-4 minutes. They should still be pale and slightly firm when you poke them with a fork. Repeat this step until all of the French fries are cooked, allowing the oil to reheat to 325° between batches.

Use the metal spoon or skimmer to remove the potatoes to the cooling rack. Place the fries in the refrigerator until thoroughly chilled, about an hour.

When you are ready to fry for the second time, reheat the oil in the pan to 400°. Place the fries back in the oil for another 4-5 minutes. They should be a deep golden color, with a crisp exterior when you remove them back to the cooling rack.

Sprinkle the French fries with salt and serve right away.