Crispy and golden French fried potatoes, a classic side dish perfect for burgers, sandwiches, or as a snack with your favorite dipping sauce.

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Peel the potatoes (optional) and cut them into thin sticks or desired fry shape.
Place the cut potatoes in a bowl of cold water and let soak for at least 30 minutes to remove excess starch.
Drain the potatoes and pat them dry thoroughly with paper towels.
Heat vegetable oil in a deep fryer or large pot to 325°F (163°C).
Fry the potatoes in batches for about 3–4 minutes until they are soft but not yet browned. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C).
Fry the potatoes again in batches for 2–3 minutes until golden brown and crispy.
Remove and drain on paper towels, then season with salt immediately.
Serve hot with your favorite dipping sauces.

Double frying helps achieve a crispy exterior and fluffy interior.
Soaking the potatoes is essential for removing excess starch, which helps prevent sogginess.
Use a thermometer to monitor oil temperature for best results.