Wash and lightly peel the russet potatoes. Cut them into ⅓” - ½” thick slices and rinse them. Place the potatoes in a large bowl with 1 Tablespoon of salt. Cover with water and soak for 30 minutes.
Drain and rinse the potato slices then pat as dry as possible with a clean towel.
Add at least 4 inches of oil to a deep heavy bottomed pot. Clip a deep-frying thermometer to the side of the pot, and bring the oil temperature up to 375 degrees.
Working in batches, carefully lower the potato slices into the hot oil. Let them fry for 6-10* minutes, or until golden brown on the outside and soft and tender inside. Remove them from the hot oil using a slotted spoon or spider strainer.
Place them in a single layer on a baking sheet lined with paper towels. Season with salt and serve with ketchup or your favorite dipping sauce.
*The range for how long to fry the french fries varies based on how many french fries you fry in each batch. The more fries, the longer it will take.
Estimate about 2 large russet potatoes per person when making french fries. We always eat more than we think we will.
Spider strainers are better when deep frying because they allow more oil to drain off during straining. You don’t need to put your french fries on the paper towel if you use a spider. You can season and serve immediately.
The thinner your potatoes are, the crisper they will be when fried.