About Oil,” here). For these fries, I like to leave the skin
on the ends of the potatoes to give you a bit of skin on
each fry.
SERVES 4
2 pounds russet (baking) potatoes (about 4 large), peeled
(see Note above) and cut into ½-inch-thick fries (keep in
a bowl of water until ready to cook)
2 tablespoons distilled white vinegar
Kosher salt
2 quarts peanut oil
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. - Repeat step 2 twice more, allowing the fries to cool for
30 minutes after each fry. Set the pot of oil aside. At the