Cut up the potatoes into 1/4 inch sticks and rinse them off in a bowl until the water no longer looks starchy, until it is clear. You then allow the potatoes to sit in cold water for a minimum of 2 hours – this will help with the crispness.
Boil the potatoes. Fill a pot with water and turn it on high. When the water is boiling, go ahead and add the potatoes to the water and let them boil for about 12-15 minutes depending on how thick you have cut your fries.
You will then strain the potatoes and lay them on a paper towel lined cookie sheet. Make sure you blot them off with a paper towel and get all the excess water.
Heat about 4-5 inches of oil in a large pot on medium-high or if you have a thermometer until the oil hits 375* Fahrenheit.
When you see that the fries and golden and crisp, remove them from the pot and allow them to drain on paper towels. I like to sprinkle them immediately with sea salt.
After allowing them to cool (they are HOT), enjoy as a nice side dish to any meal.