Peel the potatoes using a vegetable peeler, ensuring all skin is removed.

Cut one side of each potato to create a flat surface. Place the flat side down on a cutting board and carefully slice the potato into pieces slightly thicker than ¼ inch. Cut these slices into sticks to form fries. As you cut, place the fries into a large bowl of ice water to prevent browning and remove excess starch.

Once all the potatoes are cut and soaking, let them sit in the ice water for 10 minutes.

Drain the potatoes well and rinse them under cold water. Spread the fries out on paper towels or a clean kitchen cloth and pat them completely dry. Removing as much moisture as possible is essential to avoid oil splattering during frying.

Heat the canola oil in a heavy-bottomed saucepan or deep fryer to 325°F (165°C). Add half of the potatoes and fry for 5 minutes, stirring occasionally. The fries should not take on much color during this step but should become tender inside. Remove the fries with a slotted spoon and let them rest on a paper towel-lined plate for 5 minutes. Repeat with the remaining potatoes.

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for about 3 minutes, stirring frequently, until golden brown and crispy.

Transfer the fries to a paper towel-lined bowl to drain briefly. While still hot, season generously with salt.

Serve immediately with your favorite dipping sauces. Enjoy!