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1
Peel potatoes and cut them into 1/4-inch strips.
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2
Keep fries in a bowl of water until ready to cook.
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3
Place fries and vinegar in a saucepan.
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4
Add salt and one quart water.
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5
Bring to a boil over high heat, and boil for ten minutes.
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6
Potatoes should be tender but not falling apart.
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7
Drain and spread on paper towel-lined dish, and let dry for five minutes.
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8
Heat oil in a 5-quart Dutch oven over high heat to 400 degrees Farenheit.
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9
Add about one third of the fries, being careful not to let oil overflow.
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10
The oil should drop to about 360 degrees.
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11
Cook for 50 seconds, stirring occasionally.
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12
Remove fries to another paper towel-lined dish.
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13
Allow oil to return to 400 degrees, and repeat until all have been fried.
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14
Allow fries to cool to room temperature, about 30 minutes.
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15
Here, you may proceed to the final frying or freeze potatoes at least overnight or for up to two months before frying.
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16
Bring oil to 400 degrees over high heat.
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17
Fry half of the fries for about 3 1/2 mintues until crisp and light golden brown, keeping oil at around 360 degrees.
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18
Drain on paper towel-lined dish and season to taste with kosher salt.
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19
Keep cooked fries warm in the oven on a broiler pan or a wire rack on a baking sheet at 200 degrees Farenheit while frying remaining batches until ready to eat.
