Classic French fried potatoes, crispy on the outside and fluffy on the inside, perfect as a side dish or snack.

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Peel the potatoes and cut them into evenly sized thin strips or sticks.
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (165°C).
Fry the potatoes in batches for about 3-4 minutes until pale and soft (not 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.
Drain on fresh paper towels and immediately season with salt and any desired additional seasonings.
Serve hot and crispy.