The Ultimate Vinegar Crispy Fries: Step-By-Step Guide
Ingredients:
- Potatoes
- Oil for frying
- 1 heaping tablespoon of cornstarch
- 2 tablespoons of white vinegar
- Water
Step 1: Select Your Spuds
Choose high-starch potatoes like Russets. These hold less moisture and guarantee a crispier outcome.
Step 2: Cutting Matters
Cut your potatoes uniformly to ensure even cooking. Aim for a thickness of about ¼ to ½ inch.
Step 3: The Vinegar Bath
- 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.
Step 4: Cornstarch Coating
- In a large bowl, sprinkle the cornstarch over your par-boiled fries.
- Toss them gently to ensure an even coating.
Step 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.
Step 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: These 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.