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1
Cut the potatoes into sticks about 3 to 4 inches long and 1/2 inch thick.
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2
As you work, put the cut potatoes in a large bowl of cold water to keep them from discoloring from contact with the air.
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3
When youre finished, drain and rinse the potatoes, then cover with fresh cold water, a couple handfuls of ice cubes, and the lemon juice.
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4
Refrigerate for 2 hours.
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5
When youre ready to fry, add the oil to a depth of 2 to 3 inches in a 6-quart Dutch oven or other heavy pot over medium heat.
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6
Heat the oil until a deep-fry thermometer reads 325 degrees F. Drain the potatoes well, then spread on paper towels to dry.
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7
Blot dry with additional paper towels; you want them to be as dry as possible.
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8
Before you begin frying, line a large rimmed baking sheet with 2 layers of sheets cut from a clean brown paper bag, or paper towels.
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9
Working in small batches, add the potatoes to the hot oil and fry, stirring occasionally with tongs or a spider, until tender and very lightly golden brown, about 4 to 6 minutes.
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10
Remove the fries using the spider or tongs.
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11
Drain on the lined baking sheet and let them cool for about 20 minutes.
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12
Repeat with the remaining fries, letting the oil come back to 325 degrees F between batches.
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13
After all the fries have cooled for at least 20 minutes, raise the heat to medium-high and bring the oil to a temperature of 375 degrees F. Working in small batches again, return the potatoes to the oil.
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14
Fry, stirring occasionally with the tongs or spider, until theyre evenly crisp and golden brown, about 2 to 3 minutes.
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15
Using the spider or tongs, transfer the fries to fresh sheets cut from a clean brown paper bag, or paper towels, to drain briefly.
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16
Sprinkle with salt and serve immediately, with or without ketchup.
