• Cut the potatoes: If desired, peel 2 medium Russet potatoes. Trim a thin slice off one long side of the potato to create a flat surface.

  Cut the potatoes into fries with a mandoline or a very sharp knife.

  For a mandoline: Set the mandoline to the julienne setting, anywhere between ¼-inch and ⅜-inch thick (I prefer ¼-inch).

  If unpeeled, trim the edge that contacts the mandoline for smoother slicing.

  Using cut-resistant gloves and a hand-guard, cut the potatoes into julienned sticks.

  With a sharp knife: Slice the potato lengthwise into ¼-inch planks, then cut the planks into ¼-inch sticks.

  Transfer potatoes to a strainer. Rinse under cold water a few times to remove some of the excess starch.
• Soak: Transfer the potatoes to a large bowl and fill with 6 cups of very cold water, along with 1 tablespoon distilled vinegar and 1 tablespoon Diamond-Crystal Kosher Salt.

  Soak the potatoes at room temperature for 2 hours (or transfer to the fridge and chill in a sealed container up to overnight).
• Dry: Line a large baking sheet with a clean, lint-free kitchen towel. Drain the potatoes, then transfer to the towel to dry. Place another kitchen towel on top to blot off any excess moisture. Allow the potatoes to air dry for 30 minutes to 2 hours.
Note: The drier the potatoes, the better. This step is critical to ensuring the fries become crispy!
• First Fry: Set a Dutch oven or heavy-bottomed pot over medium heat with 1 quart neutral oil and bring the oil temperature to 300℉ (149℃).

  Meanwhile, set a wire cooling rack over a large baking sheet, and line with paper towels.

  Working in batches to avoid overcrowding, carefully lower the potatoes into the oil and cook until tender (a fork should pierce the potatoes easily), about 3–5 minutes. Transfer to the prepared rack in an even layer. Return the oil to 300°F between batches.

  Allow the potatoes to dry out for an additional 30 minutes to 2 hours at room temperature. Do not discard the oil.
Note: With a standard Dutch oven, I typically need to do two batches of fries, but you may need even more with a smaller pot. The key here is to ensure the fries are not overly crowded and have space around them to move freely.
• Second Fry: Over medium heat, bring the oil temperature up to 375℉ (191℃).

  Line one of the large baking sheets with paper towels set over a wire cooling rack, once again. To a small bowl, add 2 teaspoons Diamond-Crystal Kosher Salt or 1 teaspoon Morton Kosher Salt, sea salt, or table salt.

  Working in batches, fry the potatoes until golden brown and crisp, about 2 – 5 minutes. Remove with a slotted spoon, draining any excess oil back into the pot, and transfer to the prepared rack. Immediately season with a generous amount of salt.
Note: For the second fry, the oil should be bubbling energetically once the fries are added. If it's not, increase the heat. If the fries are browning within a minute or so, decrease the temperature (or move the pot slightly off the burner) to counter this.
• Finish and Serve: Serve hot with Lemon Garlic Aioli or Chili Crisp Aioli, if desired.

For the Lemon Garlic Aioli:

• In a small bowl, combine ¼ cup mayonnaise, 1 small clove garlic, 1 teaspoon lemon zest. Season with salt to taste. Store in the fridge in an airtight container for 3 - 4 days.

For the Chili Crisp Aioli:

• In a small bowl, combine ¼ cup mayonnaise and 1 teaspoon chili crisp. Store in the fridge in an airtight container for 3 - 4 days.