Cold Oil French Fries

 Peel 2 pounds of  large russet potatoes. 
Cut them into long, thin shoe strings. 
Rinse and dry thoroughly.
Place the fries into a large pot that is quite deep.  I think an old cast iron pot or deep frying pan would be ideal.  They should be only a couple of fries deep on the bottom of the pan. 
Add oil till they are covered by about an inch.
Turn on to medium heat. 
Cook for 15 minutes till just bubbly. Scrape the potatoes off the bottom of the pan with a spatula a few times.  The potatoes will be very tender in 25-30 minutes.
 Increase the heat to medium-high and cook until well colored and crisp, perhaps 15 minutes longer.   The oil should be bubbling quite well by now.

Transfer and drain the fries on to paper towels to drain. Shake the salt of your choice over them.  If you grind your salt in a food processor, a clean coffee mill or herb grinder the salt will stick well.  If you include your own dried garlic and herbs in the grinder, so much the better.  Sage or Rosemary would be great!

Just take a few garlic cloves that you will not get to soon.  Peel and slice them.  Place in the hot sun or in a low(200 degree) oven till dry.  Agitate several times.