Ingredients

• 3 russet potatoes

• 2 tablespoons apple cider vinegar

• 4 teaspoons kosher salt,, divided

• 1 tablespoon cornstarch

• 1/4 cup vegetable oil

Instructions

• Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.

• Cut the planks into 3/8 to 1/2-inch batons.

• Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.

• Soak the cut potato batons in the liquid for 15 to 30 minutes.

• Drain the potatoes and thoroughly blot them dry with clean towels.

• Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.

• Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.

• Toss the potatoes in the oil mixture until well-coated.

• When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).

• Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).