Vinegar And Sea Salt French Fries - potatoes

Method

• 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.