Preheat oil in a deep fryer or a large pot to 300°F.

Place cut potatoes in a large container of cold water to soak for 10 minutes, which helps remove excess starch.

Agitate the potatoes in the water to further remove starch, then strain and rinse thoroughly with cold water for 3-4 minutes.

Allow the potatoes to drain and dry off any excess water for 2-4 minutes.

Fry a few handfuls of potatoes in the hot oil for 3 minutes, stirring halfway through. Work in batches to avoid overcrowding.

Remove the fries from the oil and let them rest on a sheet tray lined with parchment paper.

Increase the oil temperature to 350°F.

Refry the potatoes in batches for 5-6 minutes until crispy and browned on the edges. For extra crispiness, fry for an additional 1-2 minutes.

Drain the fries briefly, then toss with salt in a bowl and serve immediately.

DEVOUR!