Fiesta Fries

• 2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch french fry shapes stripes
• 2 tablespoons distilled white vinegar

Kosher salt

Garlic salt

• 1 quarts vegetable oil
• 1 cup shredded Colby Jack cheese
• 1 cup pico de gallo

sour cream as needed

• 1 recipe Guacamole

1. Place the potatoes and vinegar in large heavy bottom pot and add 2 quarts of water and 2 tablespoons of salt. Bring the water a boil over high heat. Boil for 10 minutes until the potatoes are fully tender, but not falling apart.
2. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.
3. Place the oil in a large Dutch oven. Heat over high heat to 400°F.
4. Add the fries in small batches to oil. Cook for 50-60 seconds, agitating occasionally with tongs, then remove to second paper-towel lined baking sheet.
5. Repeat this process with the remaining potatoes.
6. Allow the potatoes to cool for 30 minutes.
7. Once the fries have cooled, bring the oil back to a 400°F over medium high heat.
8. Fry small batches of the potatoes a second time until crisp and golden brown, about 3-4 minutes.
9. Once golden, remove the fries with a pair of tongs and transfer to a fresh paper towel lined baking sheet and season with salt and garlic salt.
10. Top with shredded cheese, guacamole, sour cream and pico de gallo. Serve immediately.