Ingredients:

  • 2 lbs Russet potatoes (900g), peeled and cut into ½ inch (1.25 cm) thick batons
  • 2 quarts cold water (2 liters), plus more for rinsing
  • 2 tablespoons white vinegar (30ml)
  • Vegetable oil or peanut oil, for frying (approximately 6-8 cups / 1.5-2 liters)
  • Sea salt, to taste
  • Optional: Freshly cracked black pepper, to taste

Instructions:

  1. Peel and cut potatoes into even-sized batons. Soak in cold water with vinegar for at least 30 minutes to remove excess starch.
  2. Drain potatoes and rinse thoroughly. Pat completely dry with paper towels. Heat oil in a large pot to 325°F (160°C). Fry potatoes in batches for 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a baking sheet to cool completely.
  3. Allow the fries to cool completely, at least 30 minutes.
  4. Increase oil temperature to 375°F (190°C). Fry potatoes in batches again for 2-3 minutes, until golden brown and crispy.
  5. Remove fries and place on a baking sheet lined with paper towels. Season immediately with sea salt (and pepper, if desired). Serve hot!