French Fries

Instructions

1. Prepare the potatoes
   Wash and peel the potatoes. Cut them into sticks about ¼ to ½ inch thick. Rinse under cold water to remove excess starch.
2. Soak the potatoes
   Place the cut potatoes in a large bowl with cold water and vinegar. Let them soak for at least 30 minutes or up to 2 hours. This removes excess starch and helps achieve a crispy exterior.
3. Dry thoroughly
   Drain the potatoes and pat them completely dry using paper towels or a clean kitchen towel. Any moisture left will cause the oil to splatter during frying.
4. First fry (blanching)
   Heat oil in a deep fryer or large, heavy pot to 325°F (165°C). Working in batches, fry the potatoes for 4-5 minutes until they're soft but not browned. Remove with a slotted spoon and place on paper towels to drain.
5. Rest the fries
   Allow the blanched fries to rest and cool for at least 10 minutes. You can also refrigerate them at this point for up to 2 hours if you want to prepare ahead.
6. Second fry (crisping)
   Increase the oil temperature to 375°F (190°C). Working in batches again, fry the potatoes for 3-4 minutes until golden brown and crispy. Don't overcrowd the pot as this will lower the oil temperature.
7. Season immediately
   Transfer the fries to a paper towel-lined bowl to drain excess oil. While still hot, sprinkle with salt and optional seasonings like garlic powder, paprika, and black pepper. Toss gently to coat evenly.