Perfect Crispy French Fries with Vinegar Soak

These crispy French fries are made even better with a vinegar soak that helps remove excess starch, giving them that perfect crunchy texture on the outside while staying tender on the inside. The double-fry method ensures crispiness, and the vinegar soak elevates the flavor. This is a foolproof recipe for golden, crispy fries every time!

Ingredients:

4 large russet potatoes (about 2 lbs)
4 cups water (enough to cover the potatoes)
2 tablespoons white vinegar (or apple cider vinegar)
1-2 teaspoons salt (for soaking)
Vegetable oil (or oil of your choice) for frying
Salt (for seasoning after frying)
Optional seasonings: garlic powder, onion powder, paprika, black pepper, or freshly ground pepper

Instructions:

1. Prep the Potatoes:

Peel the potatoes if you prefer skinless fries, or leave the skins on for rustic fries. (Leaving the skins on adds extra texture and flavor, but it’s up to you!)
Cut the potatoes into 1/4 to 1/2-inch thick fries. Try to keep them as uniform in size as possible for even cooking.

2. Soak the Potatoes:

In a large bowl, combine water and vinegar. This step is essential to help remove excess starch and enhance the crispiness of the fries.
Add the cut potatoes to the bowl and make sure they are fully submerged. Add 1-2 teaspoons of salt to the water.
Let them soak for at least 30 minutes, or for up to 2 hours (if you have the time). You can even soak them overnight in the fridge if you’re prepping ahead of time.

3. Dry the Potatoes:

After soaking, drain the potatoes and transfer them to a clean kitchen towel or paper towels.
Pat them dry thoroughly. This is an important step! Any excess moisture will prevent the fries from crisping up during frying.

4. Heat the Oil:

In a large heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). You need enough oil to fully submerge the fries or, if frying in a pot, about 3-4 inches of oil.
If you have an air fryer, preheat it to 400°F (200°C) for crisp, oil-free fries.

5. First Fry (Blanching):

Add the potatoes in small batches to the hot oil. Don’t overcrowd the pot, as it will cause the fries to cook unevenly.
Fry the potatoes for about 3-4 minutes, or until they are softened and just beginning to turn pale gold. They should not be fully crispy yet.
Remove the fries from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain.

6. Second Fry (Crisping):

Increase the oil temperature to 375°F (190°C) for the second fry. This is where the magic happens!
Fry the potatoes in small batches for an additional 2-3 minutes, or until they turn golden brown and crispy on the outside.
Remove the fries from the oil and transfer them to a fresh paper towel-lined plate to drain.

7. Season and Serve:

Immediately season the fries with salt while they’re still hot. You can also sprinkle on any additional seasonings you like, such as garlic powder, onion powder, paprika, or a bit of black pepper for an extra flavor boost.
Serve hot, and enjoy with your favorite dipping sauces like ketchup, garlic aioli, or mayo!

Why This Recipe Works:

Vinegar Soak: The vinegar helps remove extra starch from the potatoes, which results in crispier fries.
Double Frying: The first fry softens the potatoes, while the second fry gives them that beautiful golden-brown, crispy texture on the outside.
Patting Dry: Drying the fries thoroughly before frying ensures they crisp up and don’t become soggy.

Tips & Variations:

Seasoning Variations: Try seasoning the fries with different spice blends like Old Bay, Cajun seasoning, or even a bit of parmesan cheese and herbs for a twist.
Air Fryer Version: For a lighter option, preheat the air fryer to 400°F (200°C) and air fry the fries in a single layer for about 15-20 minutes, shaking the basket halfway through.
Crispy Crust: For even crispier fries, after the second fry, let them sit for a minute or two on a wire rack. This helps maintain the crispiness.
Leftover Fries: If you have leftovers, store them in the fridge and reheat them in the air fryer or oven to keep them crispy.

Serving Suggestions:

These fries are perfect served as a side dish with burgers, grilled chicken, or steak.
For a fun twist, turn them into loaded fries by topping them with melted cheese, bacon bits, sour cream, and green onions.
Or serve them as a snack with a side of dipping sauce, such as ranch, BBQ sauce, or even sriracha mayo.

These Perfect Crispy French Fries with Vinegar Soak are crispy, golden, and utterly addictive. With a little extra time for soaking and double frying, you’ll be rewarded with fries that rival your favorite restaurant’s version. Let me know how they turn out or if you make any fun twists!