Ingredients:
- 4 large russet potatoes, peeled and cut into thin fries
- 2 tablespoons white vinegar
- Vegetable oil, for frying
- Salt, to taste
Instructions:
- Soak the Potatoes: Place the cut potatoes in a large bowl and cover them with cold water. Add 2 tablespoons of white vinegar to the water and let the potatoes soak for at least 30 minutes. The vinegar helps remove excess starch from the potatoes, which can contribute to sogginess.
- Drain and Dry: After soaking, drain the potatoes and pat them dry thoroughly with paper towels or a clean kitchen towel. Removing excess moisture is crucial for achieving crispy fries.
- Preheat the Oil: In a deep fryer or large pot, heat vegetable oil to 325°F (160°C). It’s important to use enough oil to fully submerge the fries.
- First Fry: Working in batches, carefully add the dried potato fries to the hot oil. Fry for about 3-4 minutes, just until they’re cooked through but not yet crispy. Remove the fries from the oil and let them drain on paper towels.
- Increase the Oil Temperature: Increase the oil temperature to 375°F (190°C).
- Second Fry: Once the oil reaches the higher temperature, return the partially cooked fries to the oil in batches. Fry for an additional 2-3 minutes, or until the fries are golden brown and crispy.
- Season: As soon as the fries are done frying, transfer them to a plate lined with paper towels to drain any excess oil. Season the fries with salt while they’re still hot.
- Serve: Serve the crispy vinegar French fries immediately, while they’re hot and crispy. Enjoy them plain or with your favorite dipping sauces!
By soaking the potatoes in vinegar and then frying them twice at different temperatures, you’ll achieve French fries that are perfectly crispy on the outside and fluffy on the inside. This vinegar trick helps remove excess starch and ensures that the fries maintain their crispiness even after frying.