Method

Scrub potatoes to remove all dirt. With paring knife, cut out any eyes or dark spots. Keeping peel intact and using sharp chef's knife or mandolin, slice potatoes lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 slices at a time; julienne into 1/4-inch (5 mm) thick strips. Transfer to deep bowl.

Cover with water; let stand at room temperature for at least 1 hour or up to 24 hours.

Drain potatoes; dry well. In deep-fryer, pour enough oil to come at least two-thirds up side; heat to 300°F (150°C). Deep-fry potatoes, in batches until tender but not golden, about 5 minutes. Using Chinese skimmer or slotted spoon, transfer to paper towel-lined rack. Let oil cool.

(Make-ahead: Let stand at room temperature for 1 hour or for up to 2 hours)

Heat oil to 375°F (190°C). In batches, refry potatoes for 3 to 5 minutes or until crisp and golden. Immediately transfer french fries to clean paper towel-lined racks.

Season with salt to taste.