To get crispy fried potatoes with that perfect golden crust and tender center, here’s a pro vinegar tip that chefs and food scientists swear by:
🧂🥔 The Vinegar Trick for Perfect Crispy Fried Potatoes
✅ Tip: Parboil your potatoes in water with vinegar before frying.
🔬 Why it works:
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Vinegar (usually white or distilled) helps set the starches on the surface of the potato.
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This creates a thin, tight crust that helps them hold their shape and turn extra crispy during frying.
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It also helps prevent the dreaded soggy or crumbly texture.
🔪 How to do it:
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Cut your potatoes (wedges, cubes, or fries).
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Boil water, and add:
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2 tablespoons vinegar (white or apple cider)
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1 tablespoon salt
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Simmer potatoes for 5–7 minutes, just until slightly tender but not falling apart.
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Drain and let them dry completely (air-drying or gently patting with a towel).
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Fry, roast, or pan-fry as usual.
🥔 Bonus Tips:
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Works great for both deep-fried and oven-roasted potatoes.
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For oven fries: After vinegar parboil, toss with a bit of oil and roast at 425°F (220°C) until crispy.
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Want next-level crisp? After drying, pop them in the fridge for 30 minutes before frying.