Wash the potatoes and cut them into large sticks. You can decide how big you want them.

The starch in the potatoes makes them difficult to get crispy, so it's important to get the starch out before you cook them.

I let them soak in a bowl of cold water for 45 minutes. You can achieve a similar effect by filling three bowls with cold water. Start by placing all the fries in the first bowl, then the next, and finally the third. You will see the difference in the water. It becomes less and less cloudy, meaning you are removing the starch.

Bring water and vinegar to a boil and boil the potatoes for 10 minutes.

Drain the water and place the boiled potatoes on a rack to cool. I let them cool for about 1.5 hours, but alternatively, you can place them in the freezer for 20-30 minutes.

Pour oil and a little salt into a freezer bag and add the potatoes. Seal the bag and shake it well so that all the oil and salt are evenly distributed on your fries.

Place them on a baking sheet lined with parchment paper and cook them at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for 30 minutes. They should not be stacked on top of each other.

Set the oven to 200 degrees Celsius (392 degrees Fahrenheit) with fan and cook for another 30 minutes.

Take them out of the oven and place them on absorbent paper/kitchen towels.

Season with salt and they are ready to serve.