1. Prepare the Potatoes: Wash, peel, and cut the Russet potatoes into strips about 1/4 inch thick. Soak them in cold water for at least an hour or overnight to remove excess starch.

2. Dry the Potatoes: Thoroughly dry the potatoes with paper towels to ensure they crisp up when fried.

3. Heat the Oil: Heat vegetable oil in a deep fryer or a large pot to 300°F. Use a thermometer to check the temperature.

4. First Fry: Fry the potatoes in batches without overcrowding for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.

5. Increase the Heat: Raise the oil temperature to 400°F for the second fry.

6. Second Fry: Return the potatoes to the oil in batches, frying until golden and crispy, about 3-5 minutes. Remove and drain on paper towels.

7. Season: While still hot, toss the fries with sea salt and any optional seasonings.

Notes: For extra flavor, you can soak the cut potatoes in a mixture of water and vinegar to add a slight tanginess to your fries. Adjust seasoning to taste, and don’t hesitate to experiment with different herbs and spices.