Restaurant Style Fries

Instructions

1. Peel potatoes if desired. Cut into uniform ¼–½ inch sticks.
2. Immediately place cut potatoes into a large bowl of cold water and add vinegar.
3. Soak for at least 1 hour, or up to 24 hours, in the refrigerator.
4. Drain potatoes and rinse well to remove excess starch.
5. Spread onto clean towels and pat completely dry. Surface moisture will prevent crisping and cause splattering in the oil.
6. In a large heavy-bottomed pot or Dutch oven, heat oil to 325F.
7. Working in batches, so the pot is not overcrowded, fry potatoes for 4–5 minutes. They should soften and turn pale without browning.
8. Remove with a spider strainer or slotted spoon and transfer to a rimmed baking sheet lined with paper towels or a wire rack.
9. Refrigerate or freeze fries for 30–60 minutes, before the second fry. This helps them get extra crispy.
10. Increase the oil temperature to 375F–400F.
11. Return the potatoes to the oil in batches and fry for 2–4 minutes, until deep golden and crisp. Remove immediately and drain on paper towels briefly.
12. While still hot, season generously with sea salt and toss gently to coat.
13. Finish with flaky salt if desired and serve immediately with ketchup.