Cut the potatoes lengthwise into sticks ½ wide and thick. Soak the sticks in cold water to cover for 20 minutes. Drain them in a colander and then spin them, in batches, in a salad spinner to rid them of most of the liquid. Pat them dry on kitchen towels—not paper towels, which will stick and tear.
To fry the potatoes for the first stage, proceed as directed for Classic Thin French Frie