Begin by washing six large russet potatoes thoroughly without peeling them. Using a mandoline slicer, cut the potatoes into ultra-thin julienne strips, approximately 1/8-inch thick.

Submerge the julienne-cut potatoes in a bowl of ice-cold water to remove excess starch. Refrigerate for at least 2 hours, ideally overnight.

In a 6-8 quart saucepan, heat peanut or canola oil to a precise temperature of 350°F.

Drain the soaked potatoes, then pat dry with paper towels to eliminate any residual moisture.

Carefully lower the dry julienne potatoes into the hot oil in batches, frying for 2-4 minutes until golden brown.

Remove the fries from the hot oil and place them on a plate lined with paper towels. Immediately sprinkle with salt and optional pepper.

Serve the fries warm with your favorite dipping sauces.