Vinegar and Sea Salt French Fries

Peel and cut potatoes into 1/4-inch slices. Combine water and 2 tablespoons vinegar in a large bowl. Submerge potatoes in the mixture and soak for 30 minutes.

Drain potatoes on paper towels. At this stage, you can lightly coat with olive oil or canola oil if you would like.

Heat oil to 325 degrees in a deep fryer.

Dip frying basket in oil to prevents potatoes from sticking to it. Add a handful of potatoes into the basket. Lower and deep fry for 3 minutes or until potatoes are tender but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. Repeat with remaining potatoes.

Increase temperature of heated oil to 375 degrees.

Return the par-fried potoatoes to the oil in batches and cook for a second time for 4 minutes until golden and crispy. Drain on a fresh brown paper bag lined with paper towels.

Toss the remaining 2 teaspoons of vinegar and the salt (to taste) onto completely done french fries.

The soaking of the potatoes first draws out the starch and firms them up. This also allows the potatoes to soak up some of the vinegar.

These are delicious.