About 20 minutes before frying the potatoes, fill a deep saucepan two-thirds full with vegetable shortening, all-purpose shortening, lard, or cooking oil for deep frying and heat to 300Â°F.
Meanwhile, wash and pare 6 medium sized (about 2 pounds) potatoes.
Use a knife or fancy cutter to cut potatoes.
Trim off sides and ends to form large blocks.
Cut lengthwise into about 3/4 inch slices; stack evenly.
Cut lengthwise into sticks about 3/4 inch wide.
Pat dry with absorbent paper.
Fry about 1 cup at a time in hot fat until potatoes are transparent but not browned.
Remove from fat and drain on absorbent paper.
Just before serving, heat fat to 360Â°F.
Return potatoes to fat, frying 1 cup at a time.
Fry until crisp and golden brown.
Drain on absorbent paper.
Sprinkle with salt.