Start by scrubbing and peeling your large russet potatoes. Using a waffle cutter, slice them into ¼-inch thick waffle shapes.

Place the sliced fries in a large bowl filled with cold water and add a splash of white vinegar. Allow them to soak for 30 minutes to 2 hours.

In a mixing bowl, combine the rice flour, modified food starch, optional dextrin, xanthan gum, baking powder, and fine salt. Whisk in enough cold water to reach a smooth batter consistency.

Once soaking is complete, drain the fries and pat them dry thoroughly with paper towels.

Toss the dried fries in your prepared batter until they are evenly coated and allow excess batter to drip off.

In a deep pot, heat enough canola oil to fully submerge the fries, bringing it to a temperature of 325°F (165°C).

Carefully add the battered fries to the hot oil, frying them for about 3 to 4 minutes until tender but not browned.

Let the fries rest for 10 minutes after the first fry to allow moisture to escape.

Increase the oil temperature to 375°F (190°C) and fry the rested fries for an additional 2 to 3 minutes until golden-brown.

Sprinkle the fries with flaky sea salt immediately after frying and serve with your favorite dipping sauces.