Use a chef's knife to cut the peeled potatoes into evenly-sized strips, about 1/4 inch thick. Rinse the cut fries in cold water and soak them in a large bowl for 10 minutes to remove excess starch. Drain and pat completely dry with paper towels.
Heat vegetable oil in a deep frying pan or deep fryer over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. Prepare a plate lined with paper towels nearby for draining.
Carefully add the potato strips to the hot oil in small batches, avoiding overcrowding. Fry for about 4-5 minutes until the fries are lightly golden and cooked through, watching for bubbling and a mild aroma of frying potatoes.
Use a slotted spoon or tongs to remove the fries from the oil once they are crispy and golden brown. Transfer to the paper towel-lined plate to drain excess oil. Repeat the frying process with remaining potatoes.
While still hot, sprinkle the fries with salt as desired. Serve immediately for maximum crispiness and enjoy their golden, crunchy exterior and tender interior.
