Cut the potatoes into 1/4-inch x 1/4-inch matchsticks, discarding the itty bitty bits.  In a large pot, add 3 litres of water, the vinegar, kosher salt, and baking soda. Bring to a boil over medium heat. Once the water is boiling, add the potatoes, wait for the water to boil again and boil for 3 minutes. Drain well and carefully lay out on paper towel lined baking sheets so that they dry completely.

At this point, you have two options, freeze the potatoes overnight or go straight to the next step.  If you decide to freeze them it will break the cellular structure of the potatoes so that you get a ‘mashed-potato’-like inside texture to your fries.  But – keep in mind that putting frozen fries into the deep frier cools the oil alot (unless you have a commercial fryer) and the fries turn out pretty darn great even skipping this step (translation – we’ve been skipping the freezing step).

Heat the oil (according to the directions of your deep fryer) to 375 degrees and working in batches, lower the potatoes into the hot oil and fry for 90 seconds until they turn a pale white.  Transfer to a wire rack and drain completely and repeat with the remaining potatoes making sure to let the oil reheat between batches.  This is the first round of frying for the french fries.

Starting again with the first batch of fries, lower them into the hot oil again and cook until golden brown – if you eat french fries, you’ll know when to remove them! Remove from the oil and drain completely.  Repeat with the remaining batches, generously sprinkling with sea salt as the hot fries are resting, and then dive in!