Peel the potatoes (optional) and cut them into evenly sized fries—about 1/4-inch thick for standard fries or thicker for steak fries. Try to keep the sizes uniform for even cooking.

Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes, or up to overnight. This removes excess starch, which can lead to sogginess. After soaking, drain and pat the fries thoroughly dry with paper towels.

In a large heavy-bottomed pot or Dutch oven, heat about 3 inches of oil to 300°F (150°C) using a deep-fry thermometer. The oil should be hot enough to cook the potatoes without browning them.

Working in small batches, fry the potatoes for about 4-5 minutes, until they are soft but still pale and not browned. Use a slotted spoon to remove the fries from the oil, and transfer them to a wire rack or paper towels to drain. Let them cool for at least 10 minutes before the second fry.

Increase the heat of the oil to 375°F (190°C). Once the oil reaches the higher temperature, fry the cooled potatoes again in batches for 2-3 minutes, or until golden brown and crispy. Transfer the fries to a wire rack or paper towels to drain and immediately sprinkle with salt.

Serve the fries hot and fresh, ideally with your favorite dipping sauces (ketchup, aioli, or malt vinegar work well).