The Ultimate Vinegar Trick: Unlocking the Secret to Perfect Crispy Fries

Step-By-Step Guide to the Ultimate Crispy Fries:

1. Select Your Spuds: Choose high-starch potatoes like Russets. These hold less moisture and guarantee a crispier outcome.
2. Cutting Matters: Cut your potatoes uniformly to ensure even cooking. Aim for a thickness of about ¼ to ½ inch.
3. The Vinegar Bath: Here’s where the magic happens. In a large pot, combine enough water to submerge your fries and stir in 2 tablespoons of white vinegar. Add your sliced potatoes and bring to a boil. Once boiling, let them cook for about 5 minutes. Drain and let them dry thoroughly.
4. Cornstarch Coating: This is another trick to add an extra layer of crunch. In a large bowl, sprinkle the cornstarch over your par-boiled fries. Toss them gently to ensure an even coating.
5. Time to Fry: Heat your oil to 350°F (175°C). Fry your potatoes in batches, making sure not to overcrowd the pot. Fry until they’re golden and crisp. This should take around 3-5 minutes.
6. Drain and Serve: Once done, place them on a paper towel-lined plate to drain excess oil. Salt immediately and serve while hot!

The Secrets Behind the Perfect Recipe:

While the vinegar bath is the star of the show, other elements also play crucial roles:

• High-starch potatoes: As mentioned, these potatoes hold less moisture, leading to a crisper finish.
• Uniform Cutting: This ensures even cooking, making every bite consistently delicious.
• Cornstarch: Acts as a double armor, creating an extra crunch factor that sets these fries apart.

Frequently Asked Questions (FAQs):

Can I use apple cider vinegar instead of white vinegar?

• While you can, white vinegar is preferred due to its neutral flavor.

Is the cornstarch step mandatory?

• It’s optional but highly recommended for that extra crunch.

What oil is best for frying?

• Vegetable oil, canola oil, or peanut oil are great options for frying.