1. Bring at least 2 inches of oil in a large heavy pot to 350 F to 375 F range. Use a thermometer or test the oil by dropping a fry in it—the oil should immediately sizzle around the fry actively but not violently. If it sputters and sizzles aggressively, bring the temperature down until you get an immediate and active yet steady sizzle when you add a fry to the oil. Add the fries, working in batches if needed to keep them in a single layer in the oil, and cook until golden or starting to turn golden brown, depending on how well done you like your fries—about 5 minutes.
2. Once done, remove the fries from the oil. Drain them on a cooling rack set over a pan or on layers of paper towels. If you’re salting your fries, season them while they are draining and still hot.
3. To serve, pile the homemade French fries onto a platter or into a bowl. If you’ve made a particularly large batch for a crowd, consider serving them on a layer of brown butcher paper in the middle of the table—it’s heaps of fun. No matter how you serve them, be sure to serve the fries while they’re still warm with a sprinkle of salt and your choice of dipping sauces.