The Best French Fries

Instructions

1. Either hand-cut your potatoes with a knife or make life easier (and more satisfying) with a french fry cutter. I suggest 1/2-inch sticks but you can go smaller if you prefer.
2. Prep Your Fries in 1 of 2 Ways (See Jeff's Tips):
   • Method 1 - for Softer, Chewier Fries: Place the cut potatoes in a bowl and cover with cold water so they're fully submerged. You can optionally add the salt which will slightly season the fries prior to frying, but it won't be necessary and vinegar is also unnecessary here. Cover with a lid and place in the fridge for no less than 1 hour and up to 8 hours. When ready to fry, drain the fries though a colander and gently dry off with a dish towel or paper towels.
   • Method 2 - for Firmer, Crispier, Crunchier fries (adapted from J. Kenji López-Alt's recipe): For each potato used, add 1 quart of warm/hot water from the sink to a pot (so 2 quarts if using 2 potatoes, and so on). Add the cut potatoes, vinegar, and salt to the water and bring to a rolling boil. As soon as it's at a rolling boil, set a timer for 10 minutes and lower the heat so the boil becomes very low and gentle (and do not cover the pot). Once the time is up, drain the parboiled potato sticks through a colander (be gentle because, unlike Method 1, they will be very pliable and can break in half) and lay them out on a dish towel or paper towel in a single layer for about 5 minutes, where they'll naturally dry as steam comes off of them.
3. Add enough oil so it's at the min or max line of a deep fryer (suggested) or halfway filling a Dutch oven or high-walled sauté pan. Preheat to 375°F (see Jeff's Tips on when to begin pre-heating the oil). Due to the variables of which way you choose to fry, this may take anywhere between 10-25 minutes. Once heated (the deep fryer will let you know), add the cut potatoes to the fryer basket and lower into the oil or, if using a Dutch oven or sauté pan (use a candy thermometer to ensure it's at the proper temperature), use metal tongs or a spider to carefully place the cut potatoes directly in the oil.
4. Fry for 8-10 minutes until browning occurs (try not to disturb them or remove them from the oil during this time). Once a light shade of browning occurs, remove the fries from the oil and let rest for 1 minute (this is where the deep fryer basket makes things so much easier as the fries just rest in the basket above the oil vs. using tongs or a spider to remove to a towel).
5. Return the fries to the oil for another 2 minutes, until the browning intensifies a bit more. This double frying trick will ensure the fries are perfectly cooked so absolutely do not skip it - it makes all the difference! When done, let the fries rest for 1 minute (if using the deep fryer basket, shake off any excess oil).
6. Place the cooked fries in a paper towel-lined bowl and sprinkle on a few pinches of salt (be careful not to over-salt them!) or any of your favorite seasonings (Trader Joe's has all kinds of interesting ones and rosemary combined with some grated Parmesan in truffle oil is always great). Enjoy with your favorite dipping sauce such as ketchup, ranch, honey mustard, mayo, or spicy sauces! Goes GREAT as the "chips" to my Beer-Battered Fish & Chips!