Begin by peeling and slicing your starchy potatoes into even 6 mm (1/4") thick fries using a serrated knife. Place the cut fries in a bowl of cold water to prevent browning.

Rinse the fries under cold running water for about 15–20 seconds to wash away excess surface sugars.

In a large pot, combine the rinsed fries with cold water, white vinegar, and cooking salt. Bring to a boil, then simmer for about 10 minutes until just tender.

After simmering, drain the fries and spread them out on tea towel-lined trays to steam dry for around 5 minutes.

Heat the oil in a deep fryer or heavy pot to 205°C (400°F). Fry the potatoes in batches for about 50 seconds until lightly cooked. Transfer to absorbent paper.

Allow the fries to cool for about 30 minutes on paper towels.

Reheat the oil to 205°C (400°F) and fry the cooled fries in batches for an additional 4 minutes until golden-brown and crispy.

Immediately sprinkle with salt or your seasoning of choice while hot and serve your Perfect Crispy French Fries right away.