How To Make ULTRA CRISPY French Fries

Make brine by whisking water, salt and baking soda in a bowl and set aside.

Peel potatoes over a cutting board lined with parchment paper. Transfer the peeled potatoes into a bowl of water. Roll up the peels in the parchment paper and discard.

Slice potatoes into 0.5 inch-thick planks. Then, cut those planks into 0.5 inch-thick batons.

Place ⅓ of the cut potatoes into a vacuum-sealable bag and add enough brine to cover the top of the potatoes. Remove excess air from the bag.

Submerge the fries into the sous-vide bath for 15 minutes.

Remove from the bath and spread fries over a cooling rack set over a sheet tray. Allow fries to cool and dry. The exterior of the fries should be super dry. Sous vide remaining fries.

Working in small batches, carefully lower fries into the oil that has been preheated to 270°F. Let cook for 5-7 minutes, or until the exterior has formed a crust. Note: you do NOT want any color on the fries at this point.

Transfer fries to a cooling rack and store in the freezer until ready to use.

Working in small batches, carefully lower frozen fries into the oil that has been preheated to 375°F and cook for 1.5 minutes until dark. Remove from oil and immediately season with salt.

Combine parsley, cheese, garlic and salt in a bowl.

Sprinkle on top of fries.