• Place oven rack on the bottom third of the oven and preheat to 450 degrees.
• Cut potatoes into thick fry shapes with equal thickness. They shrink during cooking so be sure to cut them 2x as big as you want the finished fries to be.
• Bring a large pot of water to boil over high heat. Add the potatoes and boil until they are soft and close to breaking but still holding shape, about 7-8 minutes.

  Strain them gently by covering the pot with a lid, slightly cracked. Do not tip them into a strainer as they will fall apart.
• In a large roasting pan, lay out the potatoes in a single layer, being sure none of them overlap. Pour on enough oil to thoroughly coat all the pieces and enough for the oil to completely cover the bottom of the pan.

  Gently shake the pan to coat the pieces and get the fries evenly distributed. If you are cooking for a crowd you will need two roasting pans or rimmed baking sheets.**
  
• Roast the potatoes rotating the pan halfway through the cook time, for 30-35 minutes or until light-medium brown on the underside. Flip a few fries over to test. Once nicely browned, flip each fry over so the opposite side can brown.

  Continue to roast them until they're brown and crispy, about another 30 minutes, but be sure to check on them every 10 minutes to avoid overcooking them — very brown will taste burnt.
  
• While the fries are finishing, place a few layers of paper towels in a large bowl. Place the cooked fries (a few dozen at a time) in the bowl, lightly patting them to soak up the excess oil. Remove paper towels and season the fries in the bowl and then toss to coat.

  Combine the ketchup and malt vinegar in a small bowl until smooth. Serve with the fries

  Other seasoning options: seasoned salt, rosemary, black pepper, cayenne, lemon pepper, etc.

Garlic Parmesan Seasoning

• Combine butter with the garlic in a small bowl. Heat in the microwave for 20 seconds or until butter is melted.
• Pour the garlic butter into the large mixing bowl with the hot fries. Add in grated parmesan, salt, and parsley. Toss well to coat, ensuring the fries are evenly coated.