Maryland Boardwalk Fries

• 2 pounds russet potatoes
• Peanut oil, for frying
• Kosher salt
• Old Bay Seasoning, to taste
• Apple cider vinegar, to taste

1. Fill a bowl with cold water.
2. Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks.
3. Transfer the potato sticks to the water as you go.
4. Drain the potatoes and rinse under cold running water until the water runs clear.
5. Spin in a salad spinner to remove the excess water, then pat dry.
6. Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch.
7. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.
8. Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch.
9. Transfer to fresh paper towels to drain and season with salt.
10. Sprinkle with Old Bay and vinegar.
11. Photograph by Jonathan Kantor

russet potatoes, peanut oil, kosher salt, bay seasoning, apple cider vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/maryland-boardwalk-fries-recipe.html (may not work)