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1
Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
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2
Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
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3
Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
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4
When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
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5
Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
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6
In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
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7
Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
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8
Remove with a slotted spoon and place into a large bowl.
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9
Repeat with the remaining potatoes.
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10
When the fried potatoes are room temperature prepare one or two large cookie sheets.
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11
Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
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12
**NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
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13
After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
