I started off with good old Russets. I peeled them, and then cut them into the classic french fry shape. Then I dumped them into a large bowl of water and left the tap running. Getting rid of the outside film of starch from each potato stick is key to a good and crispy crust.
Once the water runs clear, I extracted the potatoes and patted them dry on a paper towel. In the meantime, I heated a good bit of corn oil (enough to cover all the fries with ample room to float).
Once the oil was nice and hot, I slowly lowered the potatoes with a spider and cooked them for about five minutes or until they were still white and floppy.
As soon as it got to this stage, I extracted all the fries from the oil and let them cool in a waiting bowl. Once the fries were cool, I cranked up the heat on the oil and sent the fries back for their final fry.
After they got the golden brown color, I took them out and into a wide bowl lined with a paper towel (to wick away the excess oil). Working rapidly with the hot fries, I quickly sprinkled a few pinches of kosher salt onto the fries and tossed them in the bowl to distribute. I served them immediately because, as everyone knows, "hot fries = good fries".