American Cuisine
Peel the potatoes and cut them into batons **1 cm thick, all the same**. Batons of different thickness cook at different speeds, and the thin ones burn before the thick ones are done.
Soak them in **iced water with a tablespoon of vinegar for an hour**. The soak strips the surface starch that makes the batons stick together, and the vinegar firms up the cell walls so they...
Drain and **dry them thoroughly with a towel**. Any water on the surface turns to steam in the oil and keeps the crust soft.
Fry them at **150°C for 5 minutes only**, until they are cooked through and still **completely pale, with no colour at all**. The point here is to cook the inside, nothing else.