Perfect Crispy French Fries

Method

1. Wash and peel the potatoes. Cut them into thin, uniform sticks (about 6-7 mm thick).
2. Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain and rinse well.
3. Bring a large pot of water to a boil. Add a splash of white wine vinegar and a pinch of salt.
4. Add the potato sticks to the boiling water and blanch for exactly 3 minutes. Do not overcook.
5. Drain the potatoes and immediately transfer them to a bowl of ice water to stop the cooking. Let cool completely.
6. Drain the potatoes and pat them very dry with a clean kitchen towel or paper towels.
7. Heat oil in a deep fryer or large pot to 130°C (265°F). Fry the potatoes in batches for about 5-6 minutes, until cooked through but not browned. They should be soft and pale.
8. Remove the potatoes from the oil and let them cool on a wire rack. For the crispiest result, freeze the potatoes for at least 30 minutes at this point (optional).
9. Increase the oil temperature to 180°C (350°F). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.
10. Remove the fries from the oil, drain on paper towels, and season immediately with salt. Serve hot.