Perfect Thin and Crispy French Fries

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1/4-inch by 1/4-inch fries
• 2 tablespoons distilled white vinegar
• Kosher salt
• 2 quarts peanut oil

Directions

1. Combine the potatoes and vinegar in a saucepan, then pour in 2 quarts (1.9L) water and add 2 tablespoons (24g) salt. Set the pan over high heat and bring everything to a boil. Let the potatoes boil for 10 minutes, until they are tender all the way through but still holding together. Drain them, then arrange them on a rimmed baking sheet lined with paper towels. Leave them to dry for 5 minutes.
2. While the potatoes dry, warm the oil in a 5-quart Dutch oven or large wok over high heat until it reaches 400 degrees F (204 degrees C). Lower one-third of the fries into the hot oil; the temperature should settle near 360 degrees F (182 degrees C). Fry for 50 seconds, stirring now and then with a wire mesh spider, then transfer the fries to a second rimmed baking sheet lined with paper towels. Fry the remaining potatoes the same way, working in 2 more batches and letting the oil climb back to 400 degrees F before each batch goes in. Let the potatoes cool to room temperature, about 30 minutes. You can finish them from here, or, for best results, freeze the potatoes at least overnight or up to 2 months.
3. Heat the oil again over high heat until it reaches 400 degrees F. Add half of the potatoes and fry until they are crisp and pale golden, about 3 1/2 minutes, raising or lowering the heat as needed to keep the oil around 360 degrees F. Transfer the fries to a paper towel-lined bowl and salt them right away with kosher salt. While you cook the second batch, the finished fries can stay hot and crisp on a wire rack set inside a sheet tray in a 200 degrees F (90 degrees C) oven. Serve immediately.