Start by peeling the russet potatoes and then use a waffle fry cutter to create beautifully shaped fries. Aim for about ¼ inch thickness.

Place them in a large bowl of ice-cold water mixed with a splash of white vinegar. Let the fries soak for at least 30 minutes.

In a mixing bowl, combine rice flour, modified food starch, optional dextrin, xanthan gum, baking powder, and fine salt. Gradually whisk in cold water.

Drain the fries and pat them thoroughly with paper towels to eliminate excess moisture.

Place the dried fries into a large bowl and pour the batter over them, tossing gently to achieve a light coating.

In a heavy-duty pot, heat canola oil to 325°F (165°C) using a cooking thermometer.

Carefully add the coated waffle fries in small batches to the hot oil and fry for 3–4 minutes.

Allow the fries to rest on the wire rack for at least 10 minutes.

Raise the oil temperature to 375°F (190°C) and fry the rested fries again for 2–3 minutes until golden brown and crispy.

Remove the fries from the oil and sprinkle with flaky sea salt. Serve hot.