Peel and cut the potatoes in thick jullienes of 7mm-10mm thickness.

Soak them in water to remove excess starch and prevent them from becoming gray. Wash them 2-3 times in running water, till all the starch is removed and water in the vessel becomes clear.

Bring the water to a boil , add the salt. Add in the potatoes and simmer for 7-8 mins , till the fries are only half cooked. They become floppy and flexible, they will bend quite a lot and when you bite them they will not have a crisp bite like a raw potato.

On a clean lint free kitchen towel, spread the half cooked potatoes and dry them under the fan for 1-2 hours, till a skin is formed.

Heat sufficient oil , and fry these potatoes for 3-5 minutes. This is called flash frying. this step only cooks and seal the exterior of the fries.

Remove them from oil and drain them properly on a wire mesh. Dont put them on a paper towel as moisture may accumulate under the fries and make them soggy.

Now you can freeze the fries at this stage. Whenever you are ready to eat them, fry them from frozen in hot oil for 5-7 minutes, dont thaw them. They wont turn brown on frying.

Or you can store them at room temperture for 2-4 hours until ready to serve.