Wash and peel russet or Idaho potatoes, or leave the skin on according to your preference
Trim the oval sides of the potato and use the center part to create French fries, cutting it into ¼ to ½-inch-wide strips or use a French fry cutter for convenience
Refrigerate for at least 1 hour or overnight for optimal crispiness. I refrigerated mine overnight
After soaking, remove the potato strips with a slotted spoon and place them on a tray lined with paper towels or a cotton towel. Pat them dry; now the strips are ready to fry
In a wide pot, heat sufficient oil, leaving 2 inches at the top for safety as it bubbles up. Heat to 350 ℉. Fry potato strips in batches, avoiding overcrowding, for 4-5 minutes
After frying for the mentioned time, remove the potatoes using a slotted spoon. At this stage, they won't be crispy but will be cooked
Transfer the fries to a paper towel-lined baking tray and spread evenly. Cool for 30 minutes or refrigerate to remove excess moisture
Heat the oil to medium-high heat, around 400 ℉. Add the cooled fries in batches and fry until they turn golden
Remove the French Fries from the oil using a slotted spoon and place them on a paper towel to drain excess oil
Add the French Fries to a bowl and season them with salt. Now, your crispy homemade French Fries are ready to enjoy
Serve these French Fries as a side dish with fried chicken, chicken wings, chicken tenders, chicken nuggets, popcorn chicken, or burgers for a satisfying meal