Vigorously scrub Russet Potato (2 lb) to remove any dirt particles and remove any eyes with a knife. Pat dry.
Slice each potato into 3/8″ sheets.
Then slice each sheet to form strips.
Spread the strips evenly in the bottom of a large, wide-bottomed pot or Dutch oven, stacking them no more than two or three deep. Pour the vegetable oil over the strips until they are covered by about an inch.
Line a cookie sheet with paper towels, or my preference, one side of a brown grocery bag, and set aside.
Place the pot over medium heat. Once the oil begins to bubble, continue to cook, uncovered, for 10-15 minutes. Use a heat-safe spatula to occasionally loosen the strips and turn them, taking care not to splash hot oil on yourself.
Once the potatoes are very tender and can be pierced effortlessly with a fork, increase the heat to medium-high. Cook the fries for another 10-15 minutes, turning often with the heat-safe spatula, until they are golden-brown and crisp.
Working quickly to avoid burning them, lift the fries from the oil with a slotted spatula or spoon and dump them on the paper-lined cookie sheet. Once all fries are out of the Vegetable Oil (2 quart), turn off the heat and allow the oil to cool.
Keeping the fries on the cookie sheet, season lightly with Salt and Pepper (to taste). Toss fries to evenly distribute the seasoning and add more salt and pepper as needed.
Serve immediately with your favorite condiments! Or keep warm in a low temperature oven at 200 degrees F.