Prepare your mise en place.
Using a vegetable peeler, peel the potatoes. Rinse them and place them in a bowl with cold water to cover.
Using a chef’s knife or a mandoline, cut the potatoes into sticks 7 x 8 millimeters square (2¾ x 5/16 inches).
Rinse the cut potatoes in cold running water and pat dry.
Heat the oil in a deep-fat fryer over medium–high heat