Ingredients :

• 2 pounds russet potatoes (900 g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)


• 2 tablespoons (30 ml) distilled white vinegar


• Kosher salt


• 2 quarts (1.9 L) peanut oil



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Directions :

1. Place potatoes and vinegar in a saucepan and add 2 quarts (1.9L)
   
   water and 2 tablespoons (24g) salt. Bring to a boil over high heat.
   
   Boil for 10 minutes. Potatoes should be fully tender, but not falling
   
   apart. Drain and spread on a paper towel–lined rimmed baking sheet.
   
   Allow to dry for 5 minutes.




2. Meanwhile, heat oil in a 6- or 7-quart Dutch oven or large wok over
   
   high heat to 400°F (204°C). Add one-third of fries to oil; oil
   
   temperature should drop to around 360°F (182°C). Cook for 50
   
   seconds, agitating occasionally with a wire mesh spider, then remove
   
   to a second paper towel–lined rimmed baking sheet. Repeat with
   
   remaining potatoes (working in 2 more batches), allowing oil to
   
   return to 400°F after each addition. Allow potatoes to cool to room
   
   temperature, about 30 minutes. Continue with step 3, or, for best
   
   results, freeze potatoes at least overnight or up to 2 months.




3. Return oil to 400°F over high heat. Fry half of potatoes until crisp
   
   and light golden brown, about 3 1/2 minutes, adjusting heat to
   
   maintain a temperature of around 360°F. Drain in a bowl lined with
   
   paper towels and season immediately with kosher salt. Cooked fries
   
   can be kept hot and crisp on a wire rack set in a sheet tray in a 200°F
   
   (90°C) oven while second batch is cooked. Serve immediately.