Pour 3-4 inches of canola oil into a large, deep pot or Dutch oven. Attach a deep-fry thermometer and heat the oil to 350°F (175°C).

While the oil heats, wash and peel the potatoes, removing any blemishes or dark spots.

Use a mandoline slicer with a julienne blade to cut the potatoes into thin matchstick-sized pieces.

Place the cut potatoes into a large bowl filled with ice water and let them soak for 10 minutes. This helps remove excess starch and keeps the fries from sticking together.

Drain the potatoes and dry them thoroughly with paper towels or a clean dishcloth. For best results, use a salad spinner to remove any remaining moisture.

Once the oil reaches 350°F (175°C), carefully add the dried potatoes to the oil in small batches, about one cup at a time, to avoid overcrowding. Stir gently to separate the fries.

Fry the potatoes for 2½ to 3½ minutes, stirring occasionally, until they are golden brown and crispy.

Use a slotted spoon to remove the fries from the oil and transfer them to a paper towel-lined surface to drain. Sprinkle them with salt immediately while they are still hot.

Repeat the frying process with the remaining potatoes, ensuring the oil temperature remains steady at 350°F (175°C).

Serve the fries hot with your favorite dipping sauces, such as ketchup, aioli, or ranch. Enjoy!