wash the potatoes and pat dry
cut into sticks
bring a large pot of water to a boil
boil the cut potatoes for 5-7 mins until fork tender (make sure they still have their shape)
in a large pot or Dutch oven heat the canola oil on high until it reaches 350 (use a candy thermometer- this takes about 10-15 mins to get to temp)
make the herb salt by combining the Maldon salt, parsley and lemon zest into a bowl and mix
after the potatoes have boiled, transfer onto a paper towel lined baking sheet to remove excess water
when the oil is at 350, drop half of the potatoes into the oil slowly and fry until golden brown, about 5 mins
remove the potatoes from the oil and transfer onto a paper towel lined baking sheet and salt with Kosher salt
fry the remaining potatoes
when the potatoes are done, season with a few pinches of the herb salt and serve with the tarragon dressing