Add 1 cup of kosher salt to a food processor. Put on the food processor lid, and drape a large, dampened kitchen towel over the top of the machine (this will keep salt dust from getting everywhere.) Process the salt for about 1 minute, until its texture is fine and dusty. Let the dust settle for a minute or two before opening the lid unless you want a lung full of salt! Transfer the french fry salt to a dish and set aside. (This step is optional, but I highly suggest it. Super fine salt clings to fries better. You can use it for popcorn too! If you skip this step, a fine salt like sea salt is better for fries than kosher salt.)

Peel the potatoes. Use a mandoline with a wide julienne attachment to cut the potatoes into thin and uniform fries. (I like to use a cut resistant glove for protection when using a mandoline!) If you don’t have a mandoline, hand cut the potatoes instead. For this recipe, thin fries work best, about ¼” wide on each side.

Transfer the fries to a large bowl and cover with very cold water and a handful of ice cubes. Allow to soak for 15 minutes. Drain the fries and pat dry. They don’t have to be completely dry, but the more water on the fries, the more they may sputter when added to the hot oil.

Prepare a large rimmed baking sheet lined with paper towels or brown paper bags. If you’re making a lot of fries, you can use more paper towels between layers of fries. Paper towels or brown paper are a must-- the oil needs to be wicked away from the fry.

In your dutch oven or heavy bottomed pot, add about 1-2 inches of oil. Heat the oil to 365F. Fry the french fries in batches for just 1 minute, which is just enough time to steam the inside of the potato. When squeezed, the fries should resist slight pressure and then give.

Transfer the fries to the prepared baking sheet. The fries will be limp without much (if any) color. After the first frying, the fries can stay at room temperature for several hours if needed. Fry them for the second time just before serving so they’re hot, fresh, and crispy.

When you are ready to eat, prepare a fresh baking sheet with fresh paper towels or brown paper. Heat the oil to 325F (a lower temperature this time.) Fry the french fries in batches until golden, about 7 minutes per batch, and transfer to the baking sheet. Sprinkle generously with the french fry salt.

If you like, fry herbs in the hot oil once the french fries are finished frying. (Be very careful adding the herbs to the hot oil-- maybe it was just my parsley, but it sputtered like crazy!) Fry about 30 seconds, then scoop and drain on paper towels. Sprinkle over the fries for serving.