Next, pour a generous amount of oil into a large pan. The oil should be deep enough to fully cover the potato sticks during frying. Heat the oil over medium high heat until it is hot but not smoking. Carefully add the potato sticks in small batches. Do not overcrowd the pan, as this lowers the oil temperature and results in soft fries.
Let the potatoes cook for about five minutes, until they develop a light golden color. If you like, add a few whole garlic cloves to the oil. The garlic gently perfumes the fries and adds extra flavor without overpowering them. Once the fries reach their first stage of cooking, remove them from the pan and place them on paper towels to drain excess oil. Allow them to cool completely for several minutes.
This cooling step is key to achieving restaurant quality fries. After they cool, return them to the very hot oil for a second fry. This final cooking stage only takes a few minutes, but it creates the signature crisp crust while keeping the inside soft and fluffy. Watch them carefully and remove them as soon as they reach a deep golden color. Do not let them burn.