Peel the potatoes and keep them submerged in cold water to prevent oxidation.

Trim the top and bottom of each potato. Place them vertically on a chopping board and trim the four sides to form a rectangular shape. Cut the potatoes into 1 cm thick slices.

Lay the slices flat and cut them into 1 cm wide French fries. Rinse them thoroughly in ice-cold water.

In a stock pot, bring water to a boil. Add vinegar and salt.

Add the cut fries to the boiling water and blanch for 10 minutes, stirring occasionally with a spider or slotted spoon to ensure even cooking.

Remove the fries from the boiling water and place them on a wire rack or a paper towel-lined tray. Let them rest for 10-15 minutes.

Heat oil in a kadhai to 200°C (390°F). If you don’t have a thermometer, heat the oil slightly more than usual for frying.

Carefully drop the fries into the hot oil and fry for 45-60 seconds. Remove them using a spider and place them back on the wire rack or paper towel. Let them rest for another 10-15 minutes.

For future use, you can freeze the fries in a ziplock bag. They will last in the freezer for a couple of weeks.

Heat the oil to 200°C (390°F) again. Drop the fries back into the hot oil. The temperature will drop to 170-175°C (340-350°F). Maintain this temperature and fry until the fries turn light golden brown and crispy.

Remove the fries from the oil and place them in a bowl. Sprinkle with salt and black pepper powder to taste. Toss well.

For peri peri fries, sprinkle peri peri mix instead of or in addition to salt and toss well.

Approximately 150 grams per serving.