Cut potatoes into 'fries', by cutting them into 1/3" thick slices, then into 1/3" thick sticks. If possible, cover with water and place in refrigerator overnight. Drain water off, and dry 'sticks' off on towels.

Melt generous amount of fat over high heat in cast iron (or other good) pan. Watch it carefully, and when the liquid fat starts to move a little, try dipping the very end of a fry into the hot fat. If it starts to sizzle immediately, then add the fries to the fat. Don't crowd the pan. You may want to turn the heat down a little. Make sure not to let the fat smoke. Fry, turning with a spoon with holes in it (or a fork), until golden brown. Lift fries out of the fat and place on a brown paper bag, which will absorb the excess. Repeat until all fries are fried. Sprinkle salt over fries and eat with a friend, and without a speck of remorse.