Prepare the Potatoes: Wash and peel the russet potatoes. Cut them into ½-inch thick fries. Aim for uniform size for even cooking.

Soak the Potatoes: Place the cut fries in a large bowl. Cover completely with cold water. Soak for a minimum of 30 minutes, or up to 2 hours. This removes excess starch, ensuring maximum crispiness.

Dry the Potatoes Thoroughly: Drain the soaked potatoes. Pat them completely dry using several layers of paper towels. Moisture is the enemy of crispy fries!

First Fry (Low Temperature): Heat the canola or peanut oil in a large, heavy-bottomed pot or deep fryer to 300°F (150°C). Use a thermometer to monitor the temperature accurately. Fry the potatoes in small batches to avoid overcrowding, for 5-7 minutes. The fries should be soft and pliable, but not browned.

Cool Completely: Remove the partially fried potatoes with a slotted spoon or spider. Place them on a wire rack to cool completely. Allow at least 30 minutes for them to cool and release internal moisture.

Second Fry (High Temperature): Increase the oil temperature to 375°F (190°C). Once the oil is at temperature, fry the potatoes again in small batches for 2-3 minutes. Fry until they are golden brown and irresistibly crispy.

Season Immediately: Remove the papas fritas from the hot oil. Place them on a wire rack lined with paper towels to drain excess oil. Season generously and immediately with sea salt or kosher salt. Add any other desired seasonings (garlic powder, paprika, rosemary) while the fries are still hot so the seasonings adhere well.

Serve Hot: Serve the papas fritas immediately while they are at their peak of crispiness and flavor. Offer a selection of your favorite dipping sauces.