Ultra-Crispy Vinegar-Soaked French Fries

Step 2: Vinegar Soak

1. Fill a large bowl with 4 cups of cold water.
2. Add 1/2 cup white vinegar to the water and stir gently.
3. Submerge the potato sticks in the vinegar-water solution.
4. Soak for 20–30 minutes. This step not only imparts a subtle tang but also strengthens the fries’ exterior, making them crispier after frying.

Tip: For even crunchier fries, you can soak them overnight in the fridge.

Step 3: Dry the Potatoes

1. Remove the fries from the vinegar-water soak.
2. Pat them thoroughly dry with paper towels. Removing excess moisture is critical because water can cause oil to splatter and reduces crispiness.

Step 4: First Fry (Blanching)

1. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 325°F (165°C).
2. Fry the potatoes in small batches for 4–5 minutes. At this stage, the fries should be soft but not browned.
3. Remove fries and drain them on paper towels. Let them cool completely.

Pro Tip: Blanching sets the exterior and ensures fries remain fluffy inside while crisping up perfectly in the second fry.

Step 5: Second Fry (Crisping)

1. Increase the oil temperature to 375°F (190°C).
2. Fry the blanched potatoes again in small batches until they turn golden brown and crispy, about 2–3 minutes.
3. Remove from oil and drain on paper towels immediately.

Step 6: Season and Serve

1. While the fries are still hot, sprinkle generously with salt.
2. Add optional seasonings like garlic powder, paprika, or fresh herbs for extra flavor.
3. Serve immediately with your favorite dipping sauces, such as ketchup, aioli, or malt vinegar for an extra tangy kick.

Why the Vinegar Soak Works

The vinegar soak plays two crucial roles:

• Texture: Vinegar strengthens the potato structure, preventing fries from becoming mushy during frying.
• Flavor: It infuses a subtle tang that balances the richness of the fried potatoes.

The result is a fry that is crispy on the outside, tender on the inside, and perfectly seasoned, with a hint of tanginess that makes every bite irresistible.

Bonus Tips for Perfect Fries

• Use russet potatoes; their high starch content produces a crispier fry.
• Cut fries evenly to ensure uniform cooking.
• Fry in small batches to avoid lowering oil temperature.
• Don’t skip drying the potatoes thoroughly after soaking; moisture is the enemy of crispiness.

Whether you’re serving them as a snack, side dish, or party favorite, these Ultra-Crispy Vinegar-Soaked French Fries are guaranteed to impress. With just a few simple steps, you can transform basic potatoes into a golden, crunchy masterpiece.

If you want, I can also create a shortcut version for making them in the air fryer while still keeping them ultra-crispy. It’s surprisingly close to deep-frying results! Do you want me to do that?