Start by peeling the potatoes and slicing them into uniform sticks, about 1 centimetre thick. Consistent sizing helps the fries cook evenly. Use a sharp knife or mandolin for precision.

Place the cut potatoes in a large bowl of cold water. Add a tablespoon of vinegar to prevent oxidation and help retain structure. Soak for at least 1 hour or overnight in the fridge. This removes excess starch, resulting in crispier fries.

Drain the soaked potatoes and rinse under cold water. Lay them out on a clean kitchen towel or paper towels, patting dry thoroughly. Any moisture will cause oil splatter and prevent proper crisping.

Pour the vegetable oil into a deep fryer or heavy bottomed pot. Heat to 160°C (320°F). Use a thermometer for accuracy, as temperature control is key to texture.

Fry the potatoes in batches for 4 to 5 minutes, just until they begin to soften but not colour. Do not overcrowd the pan. Remove with a slotted spoon and let them rest on a cooling rack or paper towel lined tray. This step cooks the interior.

Let the blanched fries cool for at least 15 minutes. You can refrigerate them during this time. This pause firms up the outer layer, helping create a crisp finish later.

Raise the oil temperature to 190°C (375°F). Fry the cooled potatoes again, in batches, for 2 to 3 minutes until golden and crisp. Gently stir to avoid sticking. Remove and drain immediately.

While still hot, toss the fries with sea salt. Add optional seasonings like garlic powder or paprika if desired. The heat helps the seasoning adhere better.

Serve piping hot, either on their own or with dips like ketchup, aioli or malt vinegar. The fries will have a crisp shell and fluffy interior, just as they should.

Pile the fries into a bowl lined with parchment or serve in a paper cone for a classic touch. Garnish with chopped parsley if you like. Enjoy alongside burgers, fried chicken or just as a salty snack.