Preheat a deep fryer, dutch oven, or large pot with 3 inches of oil to 325°F.
Cut potatoes lengthwise into about 1/2 inch sticks.
Place cut fries into a large bowl of cold water until ready to fry.
Take the fries out of the water in batches and dry off the excess moisture with a clean kitchen towel.
CAREFULLY place them into the hot oil and cook for 10-12 minutes. Stir them around in the oil a few times. There should not be a lot of color on the fries at this point. You will need to fry in batches.
Shake off excess oil and dump fries out onto a wire rack that is sitting on a large baking sheet to catch any drips.
Turn up the heat to 375°F. Again, carefully place the fries back into the fryer in batches. Cook for 2-3 minutes, until the exterior is golden brown and crispy.
Shake off excess oil and dump them back onto the wire rack. Immediately season with season salt and kosher salt to your taste.
Video
Notes
Russet potatoes are the best for this recipe.
You'll want to make surer your potatoes are patted dry before placing in oil, this will prevent splatter.
The two fries are necessary to get the crispy outer coating.
You can season with whatever fry seasoning that you like.