Peel the potatoes and rinse them under cold water.

Cut the potatoes using a french fry cutter or with a knife to get a shoestring shape.

Place the potatoes in a large bowl and fill the bowl with very cold water.  Sprinkle in a tablespoon of salt and stir well.  Soak the potatoes for 30 minutes.

Meanwhile, pour the oil half of the way up a large pot.  Over high heat, warm the oil to 320 degrees on a candy thermometer.

Drain the potatoes in a colander and dry them on paper towels.  Pat the potatoes with additional paper towels to get as much moisture from them as possible.

Working in small batches, cook the fries in the oil for 4 to 6 minutes or until they are very slightly golden brown. 

Use a wire spider or slotted spoon to remove the fries to drain on paper towels.

Repeat with the remaining fries.

When the fries are done and cooled, place them into a zipper top bag and freeze or place in the refrigerator until they are cold all the way through – about 30 minutes.

For the second ‘fry’, heat the oil to 400 – 425 degrees on the candy thermometer.

Again working in batches, fry the partially cooked french fries for 1-2 minutes until golden brown and very crispy on the outside.

Remove the fries with a slotted spoon or wire spider to a paper towel-lined bowl and immediately sprinkle liberally with sea salt.  Toss to coat.

Serve hot.