About Oil,” here) For these fries, I like to leave the skin on the ends of the potatoes to give you a bit of skin on each fry SERVES 4 2 pounds russet (baking) potatoes (about 4 large), peeled (see Note above) and cut into ½-inch-thick fries (keep in a bowl of water until ready to cook) 2 tablespoons distilled white vinegar Kosher salt 2 quarts peanut oil Place the potatoes and vinegar in a medium saucepan, add 2 quarts water and 2 tablespoons salt, and bring to a boil over high heat Boil until the potatoes are fully tender but not falling apart, about 10 minutes Drain and spread them on a paper-towel-lined rimmed baking sheet Allow to dry for at least 5 minutes Meanwhile, heat the oil to 400°F in a Dutch oven or large wok over high heat Add one-third of the fries to the hot oil (the oil temperature should drop to around 360°F) and cook for exactly 50 seconds, agitating the potatoes occasionally with a wire-mesh spider, then transfer to a second paper-towel-lined rimmed baking sheet Repeat with the remaining potatoes (working in two more batches), allowing the oil to return to 400°F before each addition Allow the potatoes to cool to room temperature, at least 30 minutes Repeat step twice more, allowing the fries to cool for 30 minutes after each fry Set the pot of oil aside At the end of this stage, when the potatoes have been boiled once and fried three times, they can be stored at room temperature for up to hours or, for best results, frozen in a single layer at least overnight (Then, for longer storage, transfer to a zipper-lock freezer bag.) Return the oil to 400°F over high heat Fry half of the potatoes until crisp and light golden brown, about 3½ minutes, adjusting the heat as necessary to maintain the oil at around 360°F Transfer the potatoes to a bowl lined with paper towels to drain and immediately season with salt The cooked fries can be kept hot and crisp on a wire rack set on a baking sheet in a 200°F oven while you cook the second batch Serve immediately Each successive frying session delivers crisper French fries JOËL ROBUCHON’S SLOWCOOKED FRENCH FRIES ... storage, transfer to a zipper-lock freezer bag .) Return the oil to 400°F over high heat Fry half of the potatoes until crisp and light golden brown, about 3½ minutes, adjusting the heat as necessary to maintain the oil at around 360°F... when the potatoes have been boiled once and fried three times, they can be stored at room temperature for up to hours or, for best results, frozen in a single layer at least overnight (Then,... necessary to maintain the oil at around 360°F Transfer the potatoes to a bowl lined with paper towels to drain and immediately season with salt The cooked fries can be kept hot and crisp on a wire