Cut the potatoes

• Cut off the ends and sides of the russet potatoes so they lay flat.
• Wash the potatoes, then cut them very thin into shoestring fries with a sharp knife.

Soak in ice water

• Place the cut fries in an ice bath and let them soak.
• Rinse and repeat until the water runs clear.

Dry the fries

• Lay the fries out on a rack and pat them dry with paper towel.
• Let them sit longer to remove all the water.

Heat the oil

• Heat the avocado oil in a pan.
• Test the temperature with one fry.

First fry

• Add a layer of fries without crowding the pan.
• Shake the pan so they don't stick and let them partially cook.
• Remove them and place them back on the cooling rack until dry.

Second fry

• Fry the fries a second time until crisp.
• Drain them well.

Season and serve

• Top the fries with sea salt, parmesan and parsley.
• Add a little butter if you like and shake to coat.