Peel potatoes and then slice into fries with mandolin or by hand.

Immerse in cold water for 1 hour to wash out excess starch.

Pat dry while setting oil fryer at 280.

Blanch at this 280 temperature for about 8 minutes or until the potatoes turn opaque. (I use 1-pound batches in my 3.5-liter frier)

Let blanched potatoes drain and rest on baking dish. This can be done well in advance to the final frying and finishing step. At this point you could also freeze for later frying

Set oil to 350 and in 2 or preferable three batches fry up these potatoes until golden brown. Drain on paper towel and salt immediately. Cover loosely while waiting for other batches to avoid steaming.

Finish other batch(s) and serve immediately.