Place the fries into a large bowl and add ice cold water. Agitate the fries and drain. Repeat until the water runs clear of starch.
Dump fries out onto a large towel and pat dry.
Working in batches, deep fry the fries until they turn a light brown color. Remove to a paper towel-lined plate.
Let fries cool to room temperature, at least 10 minutes.
Working in batches, add the fries back to the still hot oil and fry until they reach the desired color and crunch. Remove to a paper towel-lined plate and sprinkle with salt.