Peel the potatoes and cut them into evenly sized strips, about ¼ inch thick, using a sharp chef's knife and cutting board.
Place the cut potato strips into a large bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps achieve crispiness.
Drain the potatoes thoroughly and dry them completely with paper towels or a clean kitchen towel to prevent oil splatters during frying.
Heat the vegetable oil in a deep fryer or large saucepan to 325°F (163°C). Use a thermometer to monitor temperature.
Fry the potato strips in batches for 3-4 minutes until they are soft and lightly golden, then remove them with a slotted spoon and drain on paper towels. Allow to cool for at least 10 minutes.
Increase the oil temperature to 375°F (191°C). Once hot, fry the cooled potato batches again for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon, drain excess oil, and immediately sprinkle with salt before serving.
