French-Fried Potatoes

2-3 large mature baking potatoes, peeled
Vegetable oil for deep frying
Salt to taste

Cut the potatoes into 1/4-inch (5 mm) sticks and soak in lukewarm water for 15 minutes. Drain and pat completely dry with a dish towel. Heat the oil to 330F (165C) on a candy or deep-frying thermometer. Fry the potatoes in batches of about 1 cup (250 ml) until the sputtering stops, about 2 minutes. Drain on paper towels and let rest at room temperature for at least 15 minutes. Raise the temperature of the oil to 365F (185C) and fry in batches until crisp and golden brown, about 3 minutes. Drain on paper towels and season generously with salt. Serves 4 to 6.