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Peel the Russet potatoes and slice into 1/8-inch-thick matchstick pieces using a sharp knife or mandoline.
Place the sliced potatoes in a large bowl, cover with cold water, and soak for at least 30 minutes in the refrigerator.
Drain the potatoes and spread them in a single layer on towels; pat completely dry to remove all moisture.
Heat the oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until tender and translucent; they should not brown.
Transfer the blanched fries to a wire rack over a baking sheet and let cool for at least 15–20 minutes.
Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–4 minutes, stirring frequently, until golden and crispy.
Drain the hot fries on paper towels, toss immediately with fine sea salt, and serve with dipping sauces.