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.

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

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.