Ingredients
- 2 pounds russet potatoes
- 2 tablespoons white vinegar
- 1 tablespoon kosher salt
- 4 cups canola oil
- Salt to taste
Instructions
- Peel the potatoes and cut them into 1/4-inch-thick fries. Keep them submerged in water to prevent browning.
- Rinse the cut fries in a colander under cold water for about 20 seconds to remove excess starch.
- In a large pot, combine the fries with cold water, vinegar, and kosher salt. Bring to a boil, then simmer until the fries are tender but not falling apart, about 10 minutes.
- Carefully remove the fries and spread them out on a kitchen towel to dry and cool for 5 minutes. Pat the fries completely dry.
- Heat the canola oil in a large pot to 375 degrees F. Make sure the fries have no water clinging to them or the oil could spatter. Fry the potatoes in batches until golden brown and crispy.
- Remove the fries with a slotted spoon and drain them on a paper towel-lined plate. Season with salt while they're still hot.