Steps

1. Peel 3 Baron Potatoes. [This is the key!] Avoid using new potatoes as they have a high water content and are difficult to get crispy.
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2. Cut the peeled Baron Potatoes into thin strips, not too thick or too thin.
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3. Lay the thinly sliced Baron Potatoes on paper towels to absorb the released moisture.
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4. Thoroughly pat dry the surface moisture of the Baron Potatoes. [This is the key!] Do not rinse them with water, as this will remove the starch. If water remains, it will take longer to fry and result in a soggy texture.
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5. In a small frying pan, without adding oil, tightly pack the dried Baron Potatoes as closely as possible. [This is the key!] Maximizing the contact surface between potato slices helps them stick together.
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6. Pour Frying Oil (appropriate amount) to about half the height of the packed potatoes and fry slowly over low heat. [This is the key!] Do not add too much oil; only the bottom layer of potatoes should be submerged. The starch from the potatoes will help them stick together, so the top layer shouldn't be coated in oil. Try not to move them while frying.
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7. Once the potatoes have browned, use a spatula and chopsticks to flip them over, even if they start to break apart.
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8. Once both sides are nicely browned and fried, drain the excess oil and transfer to a plate.
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9. Sprinkle Salt (to taste) over the freshly fried french fries.
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10. Finish by generously drizzling Tomato Ketchup (to taste).
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11. Done.
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