Homemade French Fries

Instructions

1. Cut the potatoes
   Cut potatoes into even sticks, about 1/4 to 1/3 inch thick. Try to keep them all the same size for even cooking. Rinse under cold water to remove excess starch.
2. Soak the potatoes
   Place cut potatoes in a large bowl with cold water, 1 tablespoon of salt, and vinegar (if using). Soak for at least 30 minutes or up to 24 hours in the refrigerator. This removes excess starch and ensures crispy fries.
3. Prepare for frying
   Drain potatoes thoroughly and pat completely dry with paper towels. Any moisture will cause the oil to splatter. Heat oil in a deep fryer or large, heavy pot to 325°F (165°C).
4. First fry (blanching)
   Working in batches, fry the potatoes for 4-5 minutes until they're soft but not browned. Remove with a slotted spoon and drain on paper towels. Allow fries to cool completely, about 30 minutes. You can also refrigerate at this stage for up to 2 hours.
5. Second fry (crisping)
   Increase oil temperature to 375°F (190°C). Working in batches again, fry the blanched potatoes for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on fresh paper towels.
6. Season immediately
   While the fries are still hot, transfer to a large bowl and sprinkle with salt and any optional seasonings (garlic powder, paprika, black pepper). Toss gently to coat evenly.
7. Serve hot
   Transfer to a serving dish, garnish with fresh parsley if desired, and serve immediately while hot and crispy. Pair with ketchup, mayonnaise, aioli, or your favorite dipping sauce.