Yes! Soaking your fries in vinegar water is a pro trick for making extra crispy French fries—crispy on the outside, fluffy on the inside, with a subtle tang. Here’s how to do it:
Crispy French Fries with Vinegar Soak
Ingredients:
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3–4 russet potatoes (or Yukon Golds)
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1/4 cup white vinegar
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Water (enough to cover potatoes)
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Salt
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Oil for frying (or baking/air frying)
Step-by-Step Instructions:
1. Cut the fries:
Peel (or leave skin on) and cut potatoes into thin fry shapes—about 1/4 inch thick.
2. Vinegar soak:
Place the fries in a large bowl. Add 1/4 cup vinegar and cover with cold water.
Let them soak for at least 30 minutes, or up to a few hours.
👉 This removes excess starch and strengthens the outer surface for that crispy bite.
3. Rinse & dry:
Drain the fries, rinse with cold water, and dry them really well with a clean towel.
4. Cook your way:
A. Deep Fry Method (best crisp):
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Heat oil to 325°F (160°C). Fry in batches for 4–5 minutes (they won’t be golden yet—this is the first cook).
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Remove, let cool for 5–10 min. Then refry at 375°F (190°C) until golden and crisp—about 2–3 more minutes.
B. Oven-Baked:
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Toss fries in oil and a bit of cornstarch. Bake at 425°F (220°C) for 30–40 minutes, flipping halfway.
C. Air Fryer:
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Spray with oil and cook at 380°F (195°C) for 15–20 minutes, shaking halfway.
5. Finish:
While hot, sprinkle generously with salt (and maybe a little malt vinegar if you’re into that pub-style vibe).
Want a dipping sauce idea or a seasoning upgrade (like garlic parmesan or Cajun)?