4-5 large russet potatoes
1 tablespoon salt
5 quarts coconut oil, peanut oil, grape seed oil or safflower oil
1/2 teaspoon kosher salt
Soak the cut potatoes overnight in a large container with enough water to cover all of the potatoes and 1 tablespoon of table salt.
In a large dutch oven, heat the oil to 320 degrees F.
Drain the potatoes and pat dry to ensure no water remains on them.
Fry the potatoes for 2-3 minutes in small batches (you want to keep from overcrowding the pan, when you put the cold potatoes in the hot oil, the temperature of the oil will come down, by frying them in small batches you can keep the temperature high.)
Allow the fries to cool to room temperature.
Turn the temperature of the oil up to 400 degrees F. Cook the potatoes again in small batches until they are golden brown, this will only take a minute or two. Allow them to drain and sprinkle with kosher salt when they are still hot.