Crispy, hand cut french fries

Using a mandoline or a sharp knife, cut your potatoes into 1/4 inch planks and then into 1/4 inch spears of potato.

Add all of your potatoes to a large bowl of water for at least one hour. This allows the excess starch to be removed from the potatoes.

After an hour or so, drain potatoes and dry with paper towels. Attempt to get them as dry as possible. 

Add your oil to a large heavy bottomed pot. You need your oil to be at least 3 inches deep in the pot.

Bring the oil temperature up to 300 degrees F and fry all of your potatoes in batches for 3 to 5 minutes. This first stage is to cook the potato all the way through. This isn't going to make your fries turn brown and crispy. That comes in the second fry.

After 3 to 5 minutes, move the par-cooked potatoes to a rack to cool and cook the rest of your potatoes in batches. 

Once all of your potatoes have been fried once, raise temperature of your oil to 375 F. 

Once again fry your potatoes in batches until they turn golden brown 1 to 2 minutes. 

Move each batch of fries to a bowl or plate and salt immediately while they are still warm. 

Once all the fries are fully fried and seasoned, serve and enjoy.