🥔 Perfect Crispy French Fries with Vinegar Soak
🛒 Ingredients:
-
4 large Russet potatoes (best for frying)
-
2 tbsp white vinegar
-
Cold water (for soaking)
-
Vegetable oil (for frying)
-
Salt (to taste)
🔪 Instructions:
1. Peel & Cut the Potatoes
-
Peel the potatoes (or scrub if you prefer skin-on).
-
Cut into ¼-inch thick fries. Try to keep sizes uniform for even cooking.
2. Vinegar Soak
-
Place the fries in a large bowl.
-
Add cold water to cover them completely.
-
Stir in 2 tablespoons of white vinegar.
-
Let soak for at least 30 minutes, or up to 2 hours. This draws out excess starch and helps firm up the potatoes.
3. Rinse & Dry
-
Drain the soaked fries and rinse thoroughly.
-
Spread on a clean kitchen towel or paper towels and dry completely — this is key for crispiness!
4. First Fry (Blanching)
-
Heat oil in a deep fryer or large pot to 300°F (150°C).
-
Fry the potatoes in batches for 4–5 minutes until pale and slightly soft.
-
Drain and let them cool on a wire rack or paper towels. (You can refrigerate or freeze them at this stage to fry later!)
5. Second Fry (Crisping)
-
Increase oil temperature to 375°F (190°C).
-
Fry the blanched potatoes again in batches until golden and crispy — about 2–3 minutes.
-
Drain and season immediately with salt.
🍽️ Serve With:
-
Classic ketchup or garlic aioli
-
Vinegar spray for that British chip shop flavor
-
Topped with cheese curds and gravy for poutine lovers
🧠 Why the Vinegar?
The acetic acid in vinegar strengthens the surface starches, helping fries hold their shape and crisp up better during frying.
Would you like a baked or air-fryer version of this too?