Set a pot of water over high heat and bring it to a boil.

Meanwhile, rinse the potatoes and peel them if desired.

Using a ridged mandolin cutter, slice down, then rotate the potato 90 degrees before the next cut. This creates the holes in the fries. Repeat the cut and rotate process until you reach the end of the potato.

Once the water has boiled, add two large pinches of salt and the vinegar, stirring to dissolve.

Toss in the waffle-cut potatoes and boil until they are fully tender but not falling apart, about 6 to 8 minutes. Drain the potatoes and set them aside.

Add peanut oil to a wok or large pot, about 2 inches deep. Set the heat to medium and bring it to 375°F (190°C).

Set a paper-towel-lined baking sheet on the right. Once the oil is hot, drop a small batch of the potatoes in and fry for 60 seconds. Move them to the wire rack. Repeat this process until all the batches are done.

• Place the wire rack of potatoes in the freezer to firm up for about an hour before transferring them to a freezer bag or container. They can be stored for up to 3 months.

On the day you will be serving the fries, mix together all of the sauce components. Taste and adjust as needed. Keep extra in a sealed container in the fridge.

When you are ready to make fries, take a batch out of the freezer and choose one of the following methods.

Deep fry version:

• Add the oil to a wok or dutch oven and heat to 375°F (190°C). Meanwhile, set up a wire rack over a baking sheet.
• Once the oil is hot, lower a batch of frozen fries into it. Fry until lightly golden brown and crisp, about 4 minutes. Move the fries to the wire rack over the baking sheet and serve immediately, or keep warm in an oven.

Bake or air-fry version:

• Preheat the oven to 475°F (246°C) or 425°F (218°C) for a convection oven or air fryer.
• Place the frozen fries on an aluminum pizza screen or baking sheet. Optionally, you can spritz them with oil. Bake for 12 to 15 minutes until crisp. Toss in a bowl with salt and serve with some sauces.