The World’s Greatest French Fries

Prep your potatoes: Peel your potatoes and cut them into thin french fry size batons.

Blanch your potatoes: Add salt, baking soda and vinegar to boiling water, then in batches, blanch your fries for 2-3 minutes. Dry on paper towel.

First fry: Heat frying oil to 350F and fry the blanched but now dry fries for 2 minutes - these shouldn’t have much colour on them. Drain on a wire rack. Transfer to parchment lined baking sheets and freeze until solid - 3-4 hours or overnight.

Second Fry: Heat your oil to 350 F and in batches, drop your frozen french fries into the oil to fry for 3-5 minutes until golden brown. Remove from the oil and place on a wire rack to drain. Salt immediately while the fries are still hot.