Peel the potatoes and cut them into 1/4 inch by 1/4 inch strips.  Put the peeled potatoes in ice water over night (can skip "overnight" if short on time, but don't skip the ice water bath).  Heat the shortening in a large fry pot to 370 degrees.  Dry the potatoes on paper towels, then transfer them to the hot oil.  Fry them until they just begin to soften but have not browned (about 3 minutes).  Remove the fries from the oil and drain them on an elevated rack above paper towels.  Leave at room temperature for at least 1 hour.  Heat the shortening to 380 degrees and throw throw the fries back in.  Fry until they are crisp and brown (about 3 to 4 minutes).