Wash and peel the potatoes.

Cut them lengthwise into uniform 1/4-inch / 6mm thick sticks.

Place the cut potatoes into a large bowl of cold water and let them soak for at least 5 minutes to remove excess starch. 2.

Pour the oil into a deep, heavy-bottomed pot or Dutch oven.

Heat over medium-high heat until a thermometer reads 350°F / 175°C. 3.

Drain the potatoes thoroughly and pat them completely dry with paper towels. This step is crucial for safety and for achieving a crispy texture. 4.

Working in small batches to avoid overcrowding, carefully add the potatoes to the hot oil.

Fry for 4-5 minutes, until they are soft and a pale golden color. 5. Use a slotted spoon to remove the fries from the oil and let them drain on a wire rack or fresh paper towels.

Repeat with the remaining potatoes. 6. Increase the oil temperature to 375°F / 190°C. Return the fries to the hot oil, again in batches, and fry for another 2-3 minutes until they are deep golden brown and perfectly crispy. 7.

Remove the fries with the slotted spoon, drain briefly, and transfer to a large bowl. Immediately toss with sea salt and serve hot with your favorite dips.

Don't overcrowd the pot.

Frying in small batches maintains the oil temperature, ensuring your fries get crispy, not greasy.