Peel and cut the potatoes into fries about ½ inch (1 cm) thick and rinse under cold water to remove excess starch. Drain in a colander and dry well with kitchen towels.

Heat 3 inches (8 cm) of oil in a deep pot to 325°F (160°C). For safety, use a thermometer. Cook the fries in 4 separate batches until tender. They’ll crush easily when pinched, but don’t worry about the fries getting any