Absolutely! The vinegar trick is a great kitchen hack for getting crispy fries every time—especially when you’re making them from scratch. Here’s how it works and why it helps:
🧂 The Vinegar Trick Explained:
Soaking cut potatoes in a vinegar-water solution before frying helps them stay crispy on the outside and fluffy on the inside. The vinegar helps strengthen the potato’s outer layer so it holds up better during cooking.
🍟 How to Use the Vinegar Trick for Crispy Fries:
🧾 What You Need:
- 2–3 large russet potatoes
- 1 tablespoon white vinegar (or apple cider vinegar)
- 1 quart (4 cups) water
- Salt (for seasoning)
- Oil for frying (vegetable, canola, or peanut oil)
🔪 Step-by-Step Instructions:
- Peel (optional) and Cut Potatoes
- Cut into thin fries or thick steak fries, depending on your preference.
- Make the Soaking Solution
- Mix 1 tablespoon of vinegar with 4 cups of cold water.
- Soak the Fries
- Soak the cut potatoes in the vinegar-water solution for at least 30 minutes (up to a couple of hours is even better).
- This removes excess starch and strengthens the surface of the potato.
- Drain and Dry
- Drain the potatoes and pat them completely dry with paper towels or a clean kitchen towel.
- Drying is key for crispiness!
- Fry in Two Stages (For Best Results):
- First Fry (Blanching): Fry at 325°F (160°C) for 4–5 minutes. They’ll look pale and soft. Remove and drain.
- Let them rest/cool for 10–15 minutes.
- Second Fry (Crisping): Fry again at 375°F (190°C) for 2–3 minutes until golden and crispy.
- Season Immediately with salt or your favorite seasoning blend while hot.
🧪 Why Vinegar Works:
Vinegar lowers the pH of the water, which helps the pectin in the potatoes stay intact, giving the fries a firmer, crisper crust when fried. It’s a subtle but effective change.
Want a version for baked or air-fried fries too?