I tried a recipe from Joshua Weismann (he's an actual chef, but now only does YouTube). You boil some water, put in some salt, baking soda, and white vinegar, and par-boil the fries (I used a mandolin to get uniform fries). After a few minutes, you remove them and pat them dry. Then you low-temp fry (about 320F) for a few minutes. They should not look like raw potato, but they should not be brown either. Freeze them solid. Then get your oil to a high temp (he says 360F, but I was almost at 400F because I knew the temp would drop when I put a large batch of frozen fries in the oil). Fry until a light golden brown.

The inside is fluffy, the outside has a light crispness to it. Worked very well, and this is the first time I ever tried the recipe. Hopefully I would get even better with some practice.

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