• Peel potatoes and cut into generous slices lengthwise. Aim for an inch wide by ½ thick.
• Cover slices in cold water while you are slicing. Drain water and cover finished slices again. Refrigerate 4 hours or overnight. Drain water off when ready to go to next step.
• Bring 8 cups water to a boil in a large pot. Add ¼ cup sea salt and ¼ cup vinegar and then toss in potato slices.
• Return water to a boil and parboil 3 minutes. Drain pot to a colander. Allow potatoes to sit a few minutes to air dry somewhat. Sprinkle with more white vinegar. Allow potatoes to cool to room temperature. (If you are going to Skillet Fry jump to those instructions).

Air Fryer

• Toss potato slices with vegetable oil. You can either cook right away or return, covered to fridge until you are ready to cook.
• Just before cooking, oil your Air Fryer rack, lay potatoes slices out in a single layer. Grind fresh sea salt over the slices.
• Air fry about 20-25 minutes adjusting racks if necessary. (Depends on your Air Fryer configuration). If you need to work in batches transfer cooked french fries to a sheet pan and keep warm in an 325° oven until all batches are cooked.
• Serve with additional salt, vinegar, ketchup or mayonnaise to taste.

Skillet Fry

• Heat 2" of vegetable oil in a heavy skillet to 365°. Line a baking sheet with paper towel. Fry the potatoes for 1 minute stirring gently so they don't stick. Transfer to paper towel to drain off excess oil. Sprinkle with fresh sea salt. If working in batches, return oil to 365° before adding more potatoes. Keep cooked French Fries warm in a 325° oven on baking sheet.
• Serve with additional salt, vinegar, ketchup or mayonnaise to taste.