Start by washing and peeling the russet potatoes. Cut them into thin strips about 1/8-inch wide to create shoestrings.
Soak the cut fries in cold water for at least 30 minutes, or up to an hour to remove excess starch.
In your deep fryer or heavy pot, pour in canola oil to fill it about 3-4 inches deep. Heat the oil to 350°F (175°C).
Once the fries have soaked, drain and pat them dry with paper towels.
Carefully add a handful of the dried fries to the hot oil, frying in batches for about 4-5 minutes until golden brown and crispy.
Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Season with salt, pepper, garlic salt, rosemary, and seasoning salt while hot.
For an extra touch, sprinkle grated Parmesan cheese over the hot fries. Serve immediately and enjoy!
