THE INGREDIENTS LIST:
Potatoes (preferably Russet or Yukon Gold).
White distilled vinegar.
Vegetable oil for frying.
Salt (to taste)
Start by peeling and cutting the potatoes into your desired fry shape – whether it’s classic thin strips or chunky wedges.
In a large bowl, combine equal parts cold water and white distilled vinegar. The ratio can be adjusted based on the quantity of potatoes you are using, but a 1:1 ratio is a good starting point.
Submerge the cut potatoes in the vinegar solution, ensuring that each piece is well-coated. Let them soak for at least 30 minutes. This step not only infuses the potatoes with a subtle tang but also helps remove excess starch, a key factor in achieving crispiness.
After soaking, drain the potatoes and pat them dry thoroughly with paper towels. Removing excess moisture is crucial for achieving crispy fries, as any water left on the surface can lead to steam during frying, compromising the crispiness.
Heat the vegetable oil to the desired frying temperature (around 350-375°F or 175-190°C). Carefully add the potatoes in batches, ensuring not to overcrowd the fryer. Fry until the fries turn golden brown and crispy.
As soon as the fries are out of the oil, season them with salt while they are still hot. This allows the salt to adhere to the surface, enhancing the overall flavor.