Set out a pot that’s at least 6 quarts, and pour 3-4″ of a neutrally flavored oil into it.
Heat the oil to 325° Fahrenheit. Use a frying thermometer to monitor the temperature.
While the oil is heating, place a cooling rack over a baking sheet to hold your hot fries so the oil can drain off.
Remove the fries from the water, then pat them dry with paper towels or a clean kitchen towel. If they are wet when added to hot oil, it will pop and splatter.
Place a layer of fries in the oil, but don’t fill the pot.
Use a slotted metal spoon or skimmer to stir the french fries so they don’t stick together.
Fry for 3-4 minutes, then remove them from the hot oil. The fries 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° F between batches.
Cool the fries in the refrigerator until they are completely chilled. This should take about an hour, but they can be frozen or refrigerated for up to 24 hours at this stage.
When you want to finish frying, heat the oil in the pan to 425° Fahrenheit.
Fry the potatoes for another 4-5 minutes, or until they are golden brown. The exterior should be crispy when you take them out of the oil, but it will soften a little bit as they cool. Place the fries on the cooling rack.
Sprinkle the french fries generously with salt, and serve them while they’re still warm.