Scrub the potatoes and leave the skins on for a rustic look. Cut into even sticks – about ¼-inch thick for classic fries, or thicker for steak-style.
Place the cut fries in a large bowl of cold water. Add vinegar if using (it helps the fries hold their shape). Soak for at least 30 minutes, or up to a few hours. This removes excess starch for crispier results.
Drain and spread the fries on a clean towel. Pat very dry.
Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes, until pale and tender but not browned. Remove and drain on paper towels. Let cool for 10–15 minutes.
Increase oil temperature to 375°F (190°C). Fry the potatoes again for 2–4 minutes, until golden brown and crisp.
Drain, toss immediately with sea salt, and serve hot.
Optional Seasonings
- Rosemary and sea salt for a gourmet touch
- Garlic and parsley for extra flavor
- Smoked paprika and cracked pepper for a bistro-style fry
