Working in batches of three, fry the potatoes for 3 minutes. Drain using a spider or the basket of your deep-fryer. Transfer the hot fries to the lined baking sheet and cool for 30 minutes. Continue to par-fry the other two batches in the same manner.
*For this batch, I cut my fries 1/3 x 1/3-inch thickness because the width of my mandolin slicer is 1/3-inch wide. However, they didn’t turn out as crispy as I would have wanted them to be. Therefore, I suggest cutting them 1/4 x 1/4--inch if you like them crisp.
**Costco sells a huge jug of peanut oil in a box. That's where I purchased mine.