- 4 large russet potatoes, peeled and cut into 1/2-inch sticks
- 2 quarts vegetable oil for frying, or as needed
- kosher salt to taste
- Place potatoes in a large bowl of cold water; refrigerate and allow to soak for at least 30 minutes. When ready to fry, pat potatoes dry with paper towels.
- Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Line 2 baking sheets with paper towels.
- Cook potatoes in batches in hot oil, stirring occasionally, until potatoes are tender but not browned, about 3 minutes. Allow to temperature of the oil to return to 300 degrees F (150 degrees C) between batches. Transfer potatoes to one of the prepared baking sheets.
- Increase oil temperature to 350 degrees (175 degrees C). Cook potatoes again, working in batches and stirring occasionally, until golden brown, about 4 minutes. Allow oil temperature to return to 350 degrees (175 degrees C) between batches. Transfer potatoes to remaining prepared baking sheet and season with salt.