Ingredients

• 2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries
• 2 tablespoons distilled white vinegar
• Kosher salt
• 2 quarts peanut oil

Steps

1. Place potatoes and vinegar in a saucepan; add 2 quarts water and 2 tablespoons salt. Bring to a boil over high heat and boil 10 minutes until potatoes are fully tender but not falling apart.
2. Drain potatoes and spread on a paper-towel-lined baking sheet; let dry 5 minutes.
3. Heat oil in a 6–7 quart Dutch oven or large wok over high heat to 400°F.
4. Add one-third of the fries to the hot oil; temperature will drop to around 360°F. Cook 50 seconds, agitating occasionally with a wire spider or slotted spoon, then remove to a second paper-towel-lined sheet.
5. Repeat with the remaining potatoes in two more batches, letting oil return to 400°F between each batch.
6. Let all fries cool to room temperature, about 30 minutes.
7. Optional: Freeze the fries at least overnight (up to 2 months) for the best crispy results.
8. Return oil to 400°F over high heat. Fry half the potatoes until crisp and light golden brown, about 3½ minutes, adjusting heat to maintain around 360°F.
9. Drain fries in a bowl lined with paper towels and season immediately with kosher salt.
10. Keep cooked fries hot and crisp on a wire rack in a 200°F oven while the second batch cooks.
11. Serve immediately.