Heat oil to 320-325° F in a deep fryer or a large pot (cast iron preferred if this is the method) big enough so that you can get the oil at least 4u0022 or so deep. The oil should be no more than halfway up the sides of the pot as you don't want this to overflow oil onto your stovetop!

As the oil heats, prepare your dipping sauce if desired by mixing all ingredients from the Lemony Herb Garlic Aioli section in a bowl. Place in fridge until ready to serve with your fries.

Carefully add about a handful of fries to the hot oil. You will make about 3-4 batches or more depending on how many potatoes you have. Allow to fry for 5-7 minutes. The fries should have the slightest bit of color on them, but not u0022brownu0022 and not the same color as they were raw. It may take more or less time but once they are at the color described, remove from the oil using a spider spatula, tongs, or a slotted spoon. Place fries on paper towels or a cooling rack with a sheet pan beneath to drain. Do this as many times as you have potatoes and can safely put them in the fryer, but remember to continue to monitor the temp to keep it between 320°-325° F. The potatoes can sit for minutes or up to an hour before you do the second and final fry.

For the final fry, heat the oil up to 370-375° F. Once up to heat, carefully add the fries to the oil in small batches just like the first fry, while you monitor the heat and keep it steady between 370°-375°. The second fry will probably take around 2-3 minutes, but your eyes should tell you when they're done. You want a nice brown and crisp exterior.

Once your fries are done, remove carefully from oil and place briefly on a towel or cooling rack to drain (no more than 30 seconds). Carefully transfer hot fries to a large bowl, add seasoning, and toss to combine.

Once all fries are done, serve with the Lemony Herb Garlic Aioli or dipping sauce of your choice.