Maryland-Style French Fries

Ingredients:

• 900 g Russet-Burbank potatoes
• Peanut oil, for frying
• Old Bay seasoning, to taste
• Apple cider vinegar to drizzle

Preparation:

1. Fill a bowl with cold water. Slice the potatoes lengthwise into 0.5 cm thick slices, then stack the slices and cut into 0.5 cm wide sticks. Place the sliced ​​sticks in the water. Drain the potatoes and rinse under cold running water until the water runs clear. Spin them in a salad spinner to remove excess water, then pat dry with paper towels.
2. In a wide, deep saucepan, heat 3-4 inches of peanut oil over medium-high heat until a deep-fry thermometer reads 150°C. Fry the potatoes in two batches until half-cooked, 3-4 minutes per batch. Using a slotted spoon, transfer to paper-towel-lined baking sheets to drain excess oil.
3. Heat the oil to 180°C (350°F). Fry the potatoes again in three to four batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch. Transfer to clean paper towels to drain and season with salt. Sprinkle with Old Bay seasoning and drizzle with vinegar.