Cutting

1. Peel the russet or Kennebec potatoes and square off the sides so they resemble a rectangle. Place each potato in a container of ice water after you square it off.

2. Take a potato from the water and dry it with a towel. Slice the potato lengthwise at 1/8-inch intervals, which will create a 1/8-inch-thick stack of slices.

3. Turn the stack of slices on its side and slice them at 1/8-inch intervals. You now have mini-fries. Place the mini-fries in a bowl of ice water to prevent browning.

Frying

1. Drain the water from the mini-fries and rinse them in a colander under cold water for about 3 minutes, or until the water runs clear. Let the fries drain and spread them out in an even layer on a thick kitchen towel. Pat the fries with paper towels and let them air dry while you heat the oil.

2. Pour at least 2 inches of oil in a heavy-bottom frying pan. The pan should be at least 4 inches deep, or twice as deep as the amount of oil you add to it. Use a neutral oil, such as peanut, canola or sunflower oil.

3. Set the frying pan on the stove and heat the oil to between 325 and 350 degrees Fahrenheit using medium heat. Check the temperature with the tip of your digital thermometer.

4. Lower the fries into the oil using a mesh or slotted spoon. Cook the fries until they turn limp and develop a blond color, about five to six minutes, stirring frequently.

5. Lift the fries from the oil and let them drain over the pan for a few seconds. Transfer the fries to a baking sheet lined with a couple of layers of paper towels.

6. Pat the fries gently with a paper towel and let them cool for 15 minutes. Increase the heat of the oil to 375 F.

7. Return the mini-fries to the oil and fry until golden brown and crisp, about one to two minutes. Lift the fries from the oil with the mesh or slotted spoon and drain them on paper towels. Season and serve while hot.