Cut potatoes into ¼ inch matchsticks, making sure the sticks are similar in shape and size. Dump all the cut potatoes into a large bowl filled with cold water. Let the potatoes soak for at least 2 hours to ensure a crispy fry. The potatoes can soak up to overnight.

Heat your oil or tallow in a deep fryer or half way up a heavy bottomed dutch oven to 325 degrees F. Line two baking sheets and a large plate with paper towels.

Take out a large handful of potatoes and place them on a baking sheet. Use the paper towels to dry the potatoes as much as you can on all sides. Place the potatoes into the hot oil and cook for 3-5 minutes, or until you can break apart a fry with the edge of a spatula. This means the inside has cooked through and is not hard and raw. Take out the fries, place them onto the second baking sheet that is lined with paper towels.

Repeat step 3 until all potatoes have been fried. Turn heat up until the oil is 400 degrees F. Refry all fries for another 3-5 minutes, or until the fries are golden and crisp. Remove them from the oil and put onto the large plate with paper towels.

Season with salt, pepper and other preferred seasonings. Serve immediately.