Perfect Thin and Crispy French Fries

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2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into ¼-inch by ¼-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)

2 tablespoons (30ml) distilled white vinegar

Kosher salt

2 quarts (1.9L) peanut oil

Directions at seriouseats.com

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