Extremely Crispy Fries Tossed in Vinegar

1. Prepare Potatoes:
   • Peel the potatoes and cut them into 6mm / 1/4 inch French fries. Keep the cut fries in a dish of water to prevent browning.
2. Rinse Potatoes:
   • Rinse the cut potatoes under running water for 15 to 20 seconds.
3. Parboil Potatoes:
   • In a large saucepan, combine the potatoes with 2 quarts or liters of cold tap water, vinegar, and salt. Bring to a simmer, then reduce the heat to low and simmer gently for 10 minutes. Drain the potatoes in a colander and let them steam dry for 5 minutes.
4. First Fry:
   • Heat 3cm / 1.2 inches of oil in a tall pot to 205°C (400°F). Divide the potatoes into three batches. Fry the first batch for 50 seconds until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batches.
5. Cooling Period:
   • Let the fries cool for 30 minutes.
6. Second Fry:
   • Reheat the oil to 205°C (400°F). Fry half of the French fries for 4 minutes until crispy and golden brown. Drain on paper towels.
7. Season and Serve:
   • Toss the fries with salt or desired seasoning. Serve immediately.

These fries maintain their crispiness even as they cool down. For bulk cooking tips, refer to the note.

Enjoy your incredibly crispy fries tossed in vinegar!