• Peel and rinse potatoes. Cut lengthwise into slices and then into sticks about 1/4 inch thick.
• Place in bowl of ice cold water to cover and soak for at least 1 - 3 hours or up to 2 days. Drain and dry on paper towel lined baking sheets. Pat with paper towel to completely dry.
• In a large, heavy pot, heat oil (about 3 inches deep with oil) to 300F (use a candy or deep fry thermometer).
• Carefully fry in batches of 3 - 5 for about 5 - 6 minutes each batch. (Fries will be "blanched" at this point and very pale and slightly limp).
• Carefully transfer each batch to drain on a paper towel lined plate or baking sheet and set aside for at least 10 minutes or up to 2 - 3 hours.
• When you are ready to serve, turn up the heat and heat the oil to 350F.
• Re-fry each batch carefully stirring around in the oil for another 2 - 3 minutes or until golden brown, sprinkle with Salt while hot.

For the Dip:

• Mix together the Ranch dressing and hot sauce and serve with hot Crispy French Fries.

Note:

• After you have "blanched" your Fries and they have drained and cooled, you can freeze them for up to a month. Simply defrost and continue with frying in 350F heated oil as described above.