Peel Russet potatoes
Cut into thin fry shapes
Rinse the cut potatoes in cold water
Soak the potatoes in cold water
Parboil the potatoes briefly
Drain and dry the potatoes thoroughly
Fry the potatoes once at a lower temperature until soft
Freeze the fries
Fry again at a higher temperature until golden and crisp
Drain on paper towels
Season with salt immediately after frying