Ingredients:

  • 2.5 lbs Russet Potatoes
  • 1 tbsp Distilled white vinegar
  • 2 tsp Fine sea salt
  • 2 quarts Peanut oil
  • 1 tsp Sea salt for finishing

Instructions:

  1. Peel the potatoes and slice into 1/4-inch by 1/4-inch batons. Submerge in a bowl of cold water, agitating until cloudy. Drain and refill, soaking for 30 minutes to remove excess surface starch.
  2. Bring 2 quarts of water to a boil with the vinegar and 2 teaspoons of salt. Add the potatoes and simmer for exactly 8 minutes until tender but not disintegrating. Drain and air dry on a wire rack for 10 minutes.
  3. Heat peanut oil in a large pot or Dutch oven to 325°F (163°C). Fry the potatoes in batches for 3–5 minutes until the structure is set but they remain pale. Remove with a spider strainer and drain on paper towels.
  4. Increase the oil temperature to 375°F (190°C). Return the potatoes to the oil and fry for 2–3 minutes until deep golden brown and crispy. Drain immediately, season with extra fine sea salt, and serve hot.