Place cut potatoes in a large colander and rinse with cold water until the water runs clear. Add the potatoes to a large bowl, cover with water and then cover with ice cubes. Refrigerate for at least a half hour.

Heat the oil in a large Dutch oven to 325 degrees over medium heat. I used a 7 quart size and don't recommend using anything smaller. There will be a lot of bubbling when you cook the potatoes and you don't want the bubbles coming too close to the rim of your pot.

Drain and dry the potatoes with paper towels. Add them a handful at a time to the hot oil. Increase the setting of your stove top burner in order to maintain 325 degrees. Stir the potatoes and cook until they turn limp. This took me about 8 or 9 minutes.

Remove the potatoes from the oil and let drain on paper towels. They can rest for awhile at this point if you're not ready to finish and serve them yet. But let them sit for at least 15 minutes. I wouldn't let them sit for more than an hour or so.

Heat the oil in the pot to 350 degrees. Be ready to serve them at this point because this step goes very quickly. Add all the potatoes to the pot and stir. They will brown quickly. This shouldn't take more than 2 minutes or so. Remove them from the pot with a slotted spoon or strainer and put on paper towels. Salt and pepper them immediately and serve. There you have it. Perfect French fries. Enjoy!