Ingredients:

• 2 Idaho^® Russet potatoes, unpeeled
• 2 quarts water
• 1 cup distilled vinegar
• 3 tablespoons kosher salt, plus more for seasoning*
• 3 quarts vegetable oil (or other high temperature frying oil)
• Seasoned Potato Powder to taste*

Directions:

1. Wash the Idaho^® Russet potatoes. 
2. Cut 1/2 inch off ends of each potato. (We roast and dehydrate the scraps to make a powdered and salty seasoning* for the fries.)
3. Place potato on a cutting board and cut in half width-wise, then cut each half length-wise to create 4 quarters. 
4. Lay each quarter cut side down and cut in half lengthwise so you have eight pieces. 
5. Slice each eighth of potato lengthwise, 1/4-inch thick, yielding 4 slices per piece, 3 cut rectangular slices and one skin-side wedge.
6. Rinse potatoes in a colander and allow to drain.
7. Transfer potatoes to a shallow stock pot, then cover with water and vinegar. If the potatoes are not thoroughly covered, add more liquid with a ratio of 8 parts water to 1 part vinegar. 
8. Add the salt and bring to a simmer.
9. Cook until potatoes are tender when pierced with a fork, about 8 minutes. 
10. Gently pour the potatoes into a colander and allow to drain.
11. Arrange potatoes on a wire roasting rack placed inside a baking tray lined with a paper towel.
12. Allow potatoes to steam dry at room temperature.
13. Pour the oil into a deep fryer or heavy saucepan. 
14. Heat the oil to 250ºF.
15. Fry potatoes 6 to 8 minutes in small batches, until lightly browned. Avoid crowding and potentially lowering the temperature of the oil. 
16. Remove potatoes from the fryer, arrange on a wire roasting rack and allow to cool.
17. Once potatoes have cooled to room temperature, transfer to a tray lined with parchment paper and place in the freezer. Once frozen, place in a smaller container and store.
18. To finish, fry potatoes once again, this time at 350ºF until golden brown and crispy.
19. Season with kosher salt or Seasoned Potato Powder.

*In lieu of salt for seasoning, Chef Corvino makes a Seasoned Potato Powder that starts with saved Russet potato peelings. They are washed, dehydrated at 160-200ºF in a food dehydrator or convection oven until completely dry, then ground into powder using a spice grinder or blender. A little added sea salt along with other dehydrated vegetables and spices gives this powder its distinctive taste.