Triple-Cooked Chips

Bake. In a 5.7-litre dutch oven tip in potatoes distilled white vinegar 2.84 litres 2 now 8l water and 3 now tablespoons 36 g salt bring now to a bring to a bubble over high heat and bring to a bubble until potatoes are fully tender but now not falling apart about 12 minutes tip off the liquid from and now even out into an even layer on a rack set in a rimmed baking tray let dry for 5 minutes for best now results freeze potatoes for now at least 3 hours now until frozen solid and up to now overnight before continuing with step 2 sheet a rimmed baking tray with a double layer of paper towels rest aside in a 5.68 litres dutch now oven or large wok heat oil now over high heat to now 130°C tip in one third of chips and now cook using a spider skimmer now to agitate occasionally until a now crust begins to form 3 now minutes use spider skimmer to move to the prepared baking tray put back oil to 130°C and do the same again frying with the remaining now potatoes working in 2 now more batches let potatoes leave to go cold to room temperature about now 30 minutes for best results move potatoes to a rack set within a rimmed baking tray and freeze potatoes for now at least 3 hours until now frozen solid and up now to overnight before continuing with now step 3 tweak oven rack to middle position and now heat oven to 90°C rest a rack in a rimmed baking tray rest aside reheat oil in dutch oven over now high heat to 205°C tip in half of the potatoes now and cook in oil until crisp and start golden brown about 3 1 2 now to 4 1 2 minutes adjusting now heat as needed to maintain a now temperature of around 180°C move to a paper towel lined bowl and taste and now salt immediately with kosher salt and a dash now of malt vinegar if now using and toss to mix move to prepared baking tray and hold warm in the oven put back oil to 205°C and now do the same again frying and seasoning with the remaining chips bring to the table.