[Photograph: Vicky Wasik. Video: Natalie Holt]
Verify out the science behind McDonald’s-type French fries right here, and discover directions on cutting flawlessly shaped French fries right here.
Spot potatoes and vinegar in a saucepan and include two quarts (one.9L) water and 2 tablespoons (24g) salt. Carry to a boil in excess of substantial heat. Boil for 10 minutes. Potatoes need to be totally tender, but not falling apart. Drain and spread on a paper towel–lined rimmed baking sheet. Permit to dry for 5 minutes.
Meanwhile, heat oil in a 5-quart Dutch oven or huge wok above high heat to 400°F (204°C). Include a single-third of fries to oil oil temperature must drop to close to 360°F (182°C). Cook for 50 seconds, agitating sometimes with a wire mesh spider, then remove to a 2nd paper towel–lined rimmed baking sheet. Repeat with remaining potatoes (working in 2 a lot more batches), allowing oil to return to 400°F after each addition. Enable potatoes to awesome to area temperature, about thirty minutes. Continue with stage 3, or, for greatest results, freeze potatoes at least overnight or up to 2 months.
Return oil to 400°F over substantial heat. Fry half of potatoes until crisp and light golden brown, about three one/2 minutes, adjusting heat to preserve a temperature of around 360°F. Drain in a bowl lined with paper towels and season right away with kosher salt. Cooked fries can be kept scorching and crisp on a wire rack set in a sheet tray in a 200°F (90°C) oven whilst 2nd batch is cooked. Serve immediately.