Cut a medium sized, skin on Yukon Gold potato into quarter-inch strips.
Soak the potato strips in water with a dash of apple cider vinegar for at least an hour, but preferably overnight.
Drain the soaked potatoes and dry them on a cookie sheet lined with paper towels.
While the potatoes are drying, prepare your frying fat to 300°F. I prefer beef tallow whenever possible for flavor and crispiness.
Add the dried potatoes to the hot oil and deep fry for five minutes in the oil.
Cool or freeze the blanched potato cuts. I prefer freezing them until they are frozen as you can do it in bulk and pull what you need when you need it, but you can also cool to room temperature spread out on a tray, or in the fridge until they’re cold.
Heat the fat to 360°F. Toss in the cooled or frozen potato cuts and fry for 1 -2 minutes.
Remove the cooked fries to a wire rack over a lined cookie sheet to drain and dry for a minute.
Immediately salt and serve while hot with your preferred sauce.