Place the potatoes and vinegar in a medium saucepan,
add 2 quarts water and 2 tablespoons salt, and bring to a
boil over high heat. Boil until the potatoes are fully
tender but not falling apart, about 10 minutes. Drain and
spread them on a paper-towel-lined rimmed baking sheet.
Allow to dry for at least 5 minutes.
- Meanwhile, heat the oil to 400°F in a Dutch oven or
large wok over high heat. Add one-third of the fries to
the hot oil (the oil temperature should drop to around
360°F) and cook for exactly 50 seconds, agitating the
potatoes occasionally with a wire-mesh spider, then
transfer to a second paper-towel-lined rimmed baking
sheet. Repeat with the remaining potatoes (working in
two more batches), allowing the oil to return to 400°F
before each addition. Allow the potatoes to cool to room
temperature, at least 30 minutes; set the pot of oil aside.
The potatoes can be kept at room temperature for up to 4
hours or, for the best results, frozen in a single layer at
least overnight. Then, for longer storage, transfer to a
zipper-lock freezer bag. - Return the oil to 400°F over high heat. Fry half of the
potatoes until crisp and light golden brown, about 3½
minutes, adjusting the heat as necessary to maintain the
oil at around 360°F. Transfer the potatoes to a bowl lined
with paper towels to drain and immediately season with
salt. The cooked fries can be kept hot and crisp on a wire
rack set on a baking sheet in a 200°F oven while you
cook the second batch. Serve immediately.
nandana
(Nandana)
#1