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Instructions
1. Prep the Potatoes
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Peel the potatoes and slice them into even ¼-inch thick sticks (uniform cuts ensure even cooking).
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Rinse under cold water to remove excess starch.
2. Vinegar Soak (Key Step!)
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In a large bowl, combine cold water and 2 tbsp vinegar.
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Submerge the potato sticks fully and let soak for 30–60 minutes.
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(Why? The vinegar slightly breaks down the potato surface, reducing starch and creating extra crispiness when fried.)
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3. Drain & Dry Thoroughly
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Drain the potatoes and pat completely dry with a clean towel or paper towels.
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(Tip: Any moisture left will cause oil splatter and soggy fries!)
4. Double-Fry for Maximum Crisp
First Fry (Low Heat – Cooks Inside)
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Heat oil to 300°F (150°C). Fry in batches for 5–6 minutes until soft but not browned.
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Remove and drain on a rack or paper towels.
Second Fry (High Heat – Crisps Outside)
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Increase oil temp to 375°F (190°C).
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Fry again for 2–3 minutes until deep golden and super crispy.
5. Season & Serve
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Immediately toss with salt (or other seasonings like smoked paprika or garlic powder).
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Enjoy hot with ketchup, mayo, or your favorite dip!
Pro Tips
✔ Best Potatoes: Russets are ideal—high starch means fluffier insides.
✔ Oil Temp Matters: Use a thermometer for accuracy.
✔ Make Ahead: After the first fry, freeze fries for later! Just refry straight from frozen.
Crispy, golden, irresistible—these fries rival any restaurant’s! 🍟🔥
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