Start by peeling the potatoes. Grab your serrated knife and slice them into 6 mm (1/4”) thick strips. The trick here is to keep the cuts consistent for even cooking. As you slice, place them in a large bowl of water. This will prevent them from browning as you continue cutting the rest.

Once you’ve cut all the potatoes, transfer the slices to a colander. Give them a quick rinse under running tap water for about 15-20 seconds to wash away excess starch, which can make the fries gummy.

In a large pot, combine your rinsed fries with 2 litres of cold water, the vinegar, and the cooking salt. Bring this to a boil over high heat. As soon as you see the water bubbling, reduce the heat to low, allowing the surface to ripple gently—no vigorous boiling here! Let the fries simmer for about 10 minutes.

Once the timer goes off, use a slotted spoon to carefully lift the fries from the pot into a colander. Avoid pouring the whole mix into the colander as the fries can break easily.

Now, spread the fries out on two tea towel-lined trays, ensuring they’re not overlapping. This is crucial for releasing excess moisture. Leave them to steam dry for about 5 minutes.

While your fries are drying, fill a large pot with about 3 cm (1.2”) of canola or vegetable oil. Ensure that your pot is at least 10cm (4”) high to allow for frying without any spills. Safety first!

Heat the oil to 205°C (400°F) over medium-high heat. Here’s a little tip: After you lower the first third of the fries into the hot oil using the slotted spoon, wait about 10 seconds before adding the second third, then another 10 seconds for the last batch of that group. Fry them all for about 50 seconds, giving them a gentle stir once or twice.

Remove the fries from the oil using a slotted spoon and place them onto paper-towel-lined trays. At this stage, they might still look a bit pale and floppy—that's normal!

Let the first batch cool for about 30 minutes. This brief resting time is essential for developing that crispy texture.

After the cooling time, heat the oil back up to 205°C (400°F). This time, fry half of the pre-cooked fries for about 4 minutes, stirring them around a couple of times until they turn golden brown and crispy. Once they’re done, drain them in a large bowl lined with paper towels. Repeat with the remaining fries.

Finally, sprinkle the fries with your choice of salt or seasoning. Toss them gently to ensure an even coat, and they’re ready to serve! Whether you enjoy them plain or dip them in ketchup, these fries are sure to impress.