4 large russet potatoes, peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water)
2 tablespoons distilled white vinegar
2 bottles of rapeseed oil
Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.
Meanwhile, heat oil in 5-quart Dutch oven or large deep pot over high heat to 200°C. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Do not throw them all in at once or the oil will flair up and spill out of pot. Cook for 50 seconds, agitating occasionally with wire mesh spider or slotted spoon, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 200°C after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months. Can fry straight from frozen.
Return oil to 200°C over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 180°C. Drain in a bowl lined with paper towels and season immediately with fine Himalayan salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 100°C oven while second batch is cooked.