Peel the potatoes if desired and cut them into even sticks about ¼–½ inch thick. Soak them in cold water for 20–30 minutes, then drain, rinse, and pat completely dry.
Heat oil in a large pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes, until cooked through but still pale and soft.
Remove and drain. Increase the oil temperature to 375°F (190°C).
Fry the potatoes again in batches for 2–4 minutes, until golden and crispy.
Remove the fries with a slotted spoon and drain on paper towels.
Season with salt while still hot and serve.
