Place a pot of water on high heat and bring it to a boil. While it's heating, peel the potatoes and cut them into fries approximately 1/4 inch thick.

Once the water is boiling, add two large pinches of salt, some vinegar, and the cut potatoes. Boil until the potatoes are completely cooked but still firm, which should take about 10 minutes. Have a baking sheet lined with paper towels ready to the side.

• Note: The vinegar creates an acidic environment that helps maintain the integrity of the potatoes, preventing them from becoming mushy.

Drain the potatoes and spread them on a baking sheet lined with paper towels. Allow them to dry for at least 5 minutes.

Add oil to a large wok or deep pan and heat it to 400° F/ 204°C. Meanwhile, set up a frying station with the boiled fries on the left and another baking sheet lined with paper towels to the right of the wok.

Divide the fries into three small batches. Using a spider or slotted spoon, carefully lower each batch of fries into the hot oil. Fry each batch for 50 seconds (use a timer), then drain them on a separate paper towel-lined baking sheet.

Repeat this process for the remaining batches and allow the fries to cool for 30 minutes, or place them in the freezer before the second fry.

• Note: The fries can be stored in a ziplock bag or airtight container in the freezer for on-demand preparation in step 3.

Afterward, return the oil to 400°F/ 204°C over high heat. Meanwhile, arrange your fry station with the potatoes on the left and a metal bowl lined with a paper towel on the right.

Carefully lower half of the fries into the hot oil. Fry them until they are crisp, lightly golden brown, and floating, which should take about 3 to 4 minutes. Drain the fries, transfer them to a paper towel-lined bowl, and immediately season with salt.

You can keep the cooked fries hot and crisp on a wire rack set on a baking sheet in a 200°F/93°C oven while you cook the second batch. Enjoy.