Step 1: Peel (or Don’t) and Cut
Peel the potatoes if you like them classic, or leave the skin on for a more rustic vibe. Slice into even sticks—about ¼ to ½ inch thick. Thinner fries crisp faster; thicker fries stay fluffier inside. Just make them consistent so they cook evenly.

Step 2: Soak the Potatoes
Place the cut potatoes in a large bowl of cold water. Add a tablespoon of white vinegar if using. Let them soak for at least 30 minutes, or up to 2 hours. This draws out excess starch, which helps them crisp up beautifully.

Step 3: Rinse and Dry
Drain the potatoes and rinse them well under cold water. Lay them out on a clean kitchen towel or paper towels and pat them completely dry. Any water left on the surface will cause dangerous splattering in the hot oil—so dry them like you mean it.

Step 4: First Fry (Low and Slow)
Heat your oil in a deep pot to 300°F (150°C). Working in batches, carefully lower a handful of fries into the oil. Fry for 4–5 minutes, or until they’re soft but not browned. This cooks the inside. Remove with a slotted spoon and place on a cooling rack or paper towels. Let them rest for at least 10–15 minutes.

Step 5: Second Fry (Hot and Fast)
Increase the oil temperature to 375°F (190°C). Return the fries in batches to the oil and fry for 2–4 minutes, until they’re golden brown and crispy. Don’t overcrowd the pot or they’ll steam. Drain again on paper towels or a rack.

Step 6: Season While Hot
Immediately season the fries with salt while they’re still hot and oily—it helps the salt stick. Add your favorite seasonings now too, like garlic powder, paprika, Cajun spice, or even a sprinkle of finely grated parmesan.