Several Russet potatoes should be peeled. Every one should be cut into wedges and soaked in water for about 30 minutes before drying thoroughly.
Deep fry the wedges in batches in a cast iron Dutch oven at 275°F, making sure they don’t pile up on top of one another. (Be sure to test the temperature with an oil thermometer; it makes a big difference.) With a spider strainer, remove each batch of fries after 5 minutes of cooking and put them on paper bags to drain while you fry the next batch.
If they’re all finished, raise the temperature of the oil to 350°F and fry in batches for another 5 minutes, or until they’ve reached the desired color. Remove to new paper bags to drain, but salt them with a handful of sea salt while they’re still wet.
Allow them to cool for a few minutes before feeding. I’ve had no trouble reheating leftovers in a preheated 350°F oven.