Slice potatoes into 1/8 thick slices by hand or with a slicer from a food processor (by hand will let you slice the length of the potato, giving you longer fries, but requires careful knife handling technique). Next, julianne these slices into 1/8 by 1/8 inch sticks.
Blanch in 425 degree oil for 30 seconds. Blot off on paper towels and lay in single layer on cold (from freezer) cookie sheet, and then place sheet in freezer uncovered until fries are frozen (this is the closest thing to flash freezing the home user can do). Once frozen, place in container to prevent further freezer burn until ready to cook.
Thaw to room temperature. Fry at 350 degrees until golden. Salt to taste as you pull these out.