Betty White's Favorite French Fries

Unbalanced

% Daily Values based on a 2,000 calorie diet

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Preheat the oven to 200 degrees F.

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Line two rimmed baking sheets with paper towels.

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Line a bowl with paper towels.

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Place the potatoes and vinegar in a saucepan.

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Add 2 quarts water and 2 tablespoons salt.

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Bring the mixture to a boil over high heat.

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Boil until the potatoes are fully tender but not falling apart, about 10 minutes.

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Drain the potatoes.

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Spread the potatoes on one of the prepared baking sheets.

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Allow the potatoes to dry for 5 minutes.

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Heat the oil in a 5-quart dutch oven or large wok over high heat on the stove-top until it reaches 400 degrees F.

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Add 1/3 of the fries to the oil. The oil temperature should drop to around 360 degrees F.

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Cook the fries for 50 seconds, agitating occasionally with a wire mesh spider strainer.

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Remove the fries to a second paper-towel-lined (rimmed) baking sheet.

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Repeat with the remaining potatoes, working in two more batches and allowing the oil to return to 400 degrees F before adding the new batch.

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Allow the potatoes to cool to room temperature, for about 30 minutes.

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Return the oil to 400 degrees over high heat on the stove-top.

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Fry 1/2 of the potatoes until crisp and light golden brown, about 3 minutes 30 seconds, adjusting the heat to maintain a temperature of around 360 degrees F during frying.

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Transfer the fries to the prepared bowl to drain.

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Season immediately with kosher salt. The cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in the oven.

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Repeat with the second batch of fries.

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Serve immediately.