• Peel the potatoes if you prefer a traditional French fry, or leave the skin on for a rustic version. Using a sharp knife or (preferably) a mandolin, cut the potatoes into strips about ¼-inch thick for standard fries. For best results, try to keep the cuts uniform so all your fries cook at the same rate.
• After cutting your potatoes into fries, place in a large bowl and cover completely with ice water. Let them soak for at least one hour, or for best results, transfer the bowl to the refrigerator and soak overnight.

  Drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel before frying. Any excess moisture will cause dangerous oil splattering and prevent proper crisping.

For the First Fry (Blanching the Fries)

• Heat your oil to 325°F (163°C) in your skillet. Working in small batches to avoid overcrowding, carefully add your thoroughly dried potato strips to the hot oil. This first fry isn't about creating crispness - it's about cooking the center until soft and allowing the starches to begin breaking down.
• Fry for about 3-4 minutes until the fries are pale and limp but fully cooked through. They shouldn't take on much color at this stage. You can test one by cutting it in half - the inside should be soft with no crunchiness remaining.

  Remove the blanched fries with a slotted spoon or spider strainer and place them on a baking sheet lined with paper towels. Allow them to cool completely to room temperature before proceeding to the next step. This cooling period is crucial for texture development. They could also be put into the refrigerator at this point and held overnight.
• After your blanched fries have completely cooled (I find it helpful to place the tray into the refrigerator-bring to room temp before proceeding) increase your oil temperature to 375°F (190°C). This higher heat is crucial for developing that perfect crispy exterior.

  Working in small batches again to maintain oil temperature, carefully lower the blanched fries back into the hot oil. They'll sizzle more vigorously this time as the moisture on the surface instantly turns to steam, creating that desirable crunchy texture.

  Fry for approximately 5-7 minutes until the fries turn a beautiful golden brown with crisp edges. Watch carefully as they can go from perfectly golden to too dark quickly at this temperature.
• Use a slotted spoon or spider strainer to remove the finished fries and transfer them to a paper towel-lined plate or tray to drain excess oil. Season immediately while hot for the best flavor absorption.