Using a soft-bristled brush, clean and rinse under cold water the potatoes before slicing them.
Slice large unpeeled potatoes 1/8-inch thick, and with a 3-inch heart cookie cutter, cut into the potato making a heart shape.
As you go, place the cut potatoes in a bowl of ice water to release some of the starch. For best results soak up to 8 hours or overnight in refrigerator.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325°F.
Drain water from cut fries and wrap potato pieces in a clean towel and thoroughly pat dry.
Increase the heat to medium-high and add fries, a few at a time, to the hot oil. Fry potatoes, stirring occasionally, until they are soft, limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove from oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve, reheat the oil to 350°F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt, to taste.
Always use caution when working around the kitchen, stove and cutlery.