Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
Preheat a deep pot of oil to 325 degrees F.
For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
Raise the temperature of the oil to 375 degrees F.
For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
Serve with favorite dipping sauce.
Mix all ingredients together.
Honey Mustard Mayo:
Mix all ingredients together
Recipe courtesy of Suzanne Levinson, Pommes Frites, New York, NY