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Wash the potatoes thoroughly. Cut each potato into wedges, then slice the wedges into fry-like strips, leaving some skin on for extra flavor and texture.

Immediately place the cut potatoes into a large bowl of cold water. Add 1 tablespoon of vinegar to the water. Place the bowl in the refrigerator and let the potatoes soak for at least 1 hour, or preferably overnight, to draw out excess starch.

Remove the potatoes from the water and dry them thoroughly with paper towels. This is a crucial step; any remaining water will lead to soggy fries and cause the oil to splatter.

Pour the avocado oil into a heavy-bottomed pot or Dutch oven, ensuring there is enough oil for the fries to be fully submerged. Heat the oil over medium-low heat to a low temperature, around 275-300°F (135-150°C).

Carefully add the dried potato fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until they look pale and softened but not yet browned. The goal of this first fry is to cook the potatoes through, not to crisp them.
Using a slotted spoon, remove the softened fries from the oil and place them in a single layer on a cooling rack set over a baking sheet. Place the rack with the fries into the freezer for at least 30 minutes.

After freezing, increase the heat of the oil to medium-high, aiming for a temperature of 350-375°F (175-190°C).

Carefully add the frozen fries back into the hot oil in batches. Fry for 3-5 minutes, or until they are perfectly golden brown and crispy.

Remove the crispy fries from the oil and immediately transfer them to a plate lined with paper towels to drain any excess oil. Season generously with salt while they are still hot.

Serve immediately, optionally with ketchup.


Wash the potatoes thoroughly. Cut each potato into wedges, then slice the wedges into fry-like strips, leaving some skin on for extra flavor and texture.

Immediately place the cut potatoes into a large bowl of cold water. Add 1 tablespoon of vinegar to the water. Place the bowl in the refrigerator and let the potatoes soak for at least 1 hour, or preferably overnight, to draw out excess starch.

Remove the potatoes from the water and dry them thoroughly with paper towels. This is a crucial step; any remaining water will lead to soggy fries and cause the oil to splatter.

Pour the avocado oil into a heavy-bottomed pot or Dutch oven, ensuring there is enough oil for the fries to be fully submerged. Heat the oil over medium-low heat to a low temperature, around 275-300°F (135-150°C).

Carefully add the dried potato fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until they look pale and softened but not yet browned. The goal of this first fry is to cook the potatoes through, not to crisp them.
Using a slotted spoon, remove the softened fries from the oil and place them in a single layer on a cooling rack set over a baking sheet. Place the rack with the fries into the freezer for at least 30 minutes.

After freezing, increase the heat of the oil to medium-high, aiming for a temperature of 350-375°F (175-190°C).

Carefully add the frozen fries back into the hot oil in batches. Fry for 3-5 minutes, or until they are perfectly golden brown and crispy.

Remove the crispy fries from the oil and immediately transfer them to a plate lined with paper towels to drain any excess oil. Season generously with salt while they are still hot.

Serve immediately, optionally with ketchup.
