Wash and peel 500 grams of potatoes, then cut them into thin strips (approximately 1 cm thick).
Soak the potato strips in cold water for 20-30 minutes to remove excess starch. Drain and pat them dry with a clean kitchen towel.
Heat oil in a deep frying pan or kadai over medium heat. The oil should be enough to submerge the potato strips completely.
Once the oil is hot, carefully add the potato strips in small batches, ensuring they don't stick together.
Fry the potato strips until they turn golden brown and crispy, stirring occasionally to ensure even cooking.
Use a slotted spoon to remove the fries from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
While the fries are still hot, sprinkle them with salt according to your taste and toss gently to coat evenly.