Cover your largest baking sheet with paper towels or paper bags for draining.

Scrub potatoes and dab them dry, then cut into 1/4-inch batons. Place in a 4 to 5-quart heavy, deep frying pan or Dutch oven and add oil; it will barely cover the potatoes.

Turn burner to high and bring oil to a boil, which will take about 5 minutes. Cook potatoes for another 15 minutes; do not stir; they’ll just break. At this 20 minute mark, you can use tongs or a thin spatula to gently scrape loose any potatoes that have stuck to the pan.

Continue to cook, stirring only if absolutely necessary, for 5 to 10 minutes longer, or until crisp and as golden as you like them.

Use a large slotted spoon or spider to scoop potatoes from and spread them on prepared tray drain, tossing immediately with salt as you do.

You can keep fries warm in a 200 degree oven but the texture is really best right from the fryer.