Wash and peel potatoes. Carefully slice off on side of each potato to create a flat surface, then slice the potato into ¼" to ½" inch slices. Lay the slices flat and slice into ¼" to ½" sticks.

Place sliced potatoes in a large bowl filled with cold water and soak for at least 1 hour and up to overnight. Rinse well, then pat dry with a clean dish cloth or paper towels.

Fill a large pot or dutch oven with a few inches of vegetable, canola, or peanut oil. Heat to 300 degrees F. A candy thermometer that clips to the side of the pot is helpful for keeping the temperature consistent while frying french fries.

Working in batches, fry a few handfuls of the sliced potatoes at a time for about 5-6 minutes, until cooked through but still very pale. Remove from the hot oil to a baking sheet lined with paper towel using a slotted spoon or tongs. Repeat with remaining potatoes.

Once all of the potatoes have been partially fried, increase the heat to 400 degrees F.

Working in batches again, fry a few handfuls of the fries for another 3-4 minutes until golden brown and crisp on the outside. Transfer to another baking sheet lined with paper towel using a slotted spoon or tongs. Season with salt, tossing to season evenly. Repeat with remaining fries.

Serve hot with ketchup or fry sauce for dipping.