Ingredients:

  • 2 lbs Russet Potatoes
  • 1 tbsp White Vinegar
  • 2 tsp Fine Sea Salt
  • 2 Quarts Neutral Oil
  • Flaky Sea Salt to taste
  • 1 tsp Garlic Powder

Instructions:

  1. Peel the potatoes and cut them into uniform sticks, roughly 1/3-inch (8mm) thick.
  2. Submerge the potato batons in a bowl of cold water, agitating them to release starch. Drain and repeat until the water remains crystal clear.
  3. Fill a large pot with water, add vinegar and fine sea salt, and bring to a boil.
  4. Add the potatoes to the boiling water and simmer for 8 minutes until tender-but-firm (they should not crumble).
  5. Carefully remove potatoes with a spider strainer and place them on a wire rack to cool and dry completely.
  6. Heat oil in a Dutch oven to 325°F (160°C). Fry the potatoes in batches for about 5 minutes until they develop a stable structure but no color. Drain and cool.
  7. Increase oil temperature to 400°F (200°C). Fry the potatoes a second time for 3-4 minutes until deep golden brown and crisp.
  8. Remove from oil, toss immediately with flaky sea salt and garlic powder in a large bowl, and serve hot.