Step 1: Prepare the Potatoes

Peel and cut: Peel the potatoes (optional) and cut them into even sticks, about 1/4 to 1/2 inch thick. Uniform size ensures even cooking.

Soak in cold water: Place the cut potatoes in a large bowl of cold water with 1 tablespoon of white vinegar. Soak for 30 minutes to 2 hours. This removes excess starch and helps achieve crispy fries.

Dry thoroughly: Drain the potatoes and pat them completely dry with paper towels. This is crucial – any moisture will cause the oil to splatter and result in soggy fries.

Step 2: First Fry (Blanching)

Heat the oil: Pour oil into a deep pot or Dutch oven, filling it no more than halfway. Heat to 300°F (150°C).

First fry: Working in batches, fry the potatoes for 5-7 minutes, until they are cooked through but not browned. The fries should be soft and slightly translucent.

Drain and rest: Remove the fries with a slotted spoon and drain on paper towels. Let them rest for 10-15 minutes. This allows the fries to cool and the interior to set.

Step 3: Second Fry (Browning)

Increase heat: Bring the oil temperature up to 375°F (190°C).

Second fry: Fry the potatoes in batches for 2-4 minutes, until golden brown and crispy.

Drain and season: Remove with a slotted spoon, drain on paper towels, and season immediately with fine sea salt.

Serve: Enjoy immediately while hot and crispy!