6 Idaho russet potatoes
Peel and square off potato ends.
Cut into 3/8" batons.
Soak for two hours, changing water after an hour.
Dry thoroughly with paper towels.
Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees.
Blanch potatoes gently for about two minutes until cooked through but still completely pale.
Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.
Re-heat oil to 370 degrees.
Cook fries until golden and crispy, about 3 to 4 minutes.
If necessary, agitate gently with a spatula to prevent sticking.
Remove from pan and toss with salt to taste.