Peel or scrub potatoes and cut into half-inch-wide batons. Try to make them as uniform as possible to ensure even cooking.
Plunge the cut fries into a bowl of cold water and let them sit for at least 30 minutes. Soaking removes excess starch and results in crispier fries.
Rinse the potatoes and blot dry (an important step) with a paper towel. Place dry fries in a bowl. Drizzle with 1 tablespoon of oil and use your hands to coat.
Fill the cast iron skillet with enough oil to barely cover the fries (approximately 1 to 1 1/2 inches deep in the skillet). Preheat the oil in the cast iron on a grate set over the campfire.
Heat the oil to 375°F (olive oil breaks down at higher temperatures, so don't exceed this level.) Carefully add half of the potato fries to the hot oil and cook for 5 to 7 minutes per side or until golden brown and crispy.
Use slotted spoon to remove the fries from the oil; drain fries on a paper towel lined cookie sheet. Repeat for the second batch of fries.
Salt fries to taste, garnish with freshly chopped garlic and dill.