Ingredients:
Potatoes
Oil for frying
1 heaping tablespoon of cornstarch
2 tablespoons of white vinegar
Water
Step-By-Step Guide to the Ultimate Crispy Fries:
Select Your Spuds: Choose high-starch potatoes like Russets. These hold less moisture and guarantee a crispier outcome.
Cutting Matters: Cut your potatoes uniformly to ensure even cooking. Aim for a thickness of about ¼ to ½ inch.
The Vinegar Bath: Here’s where the magic happens. 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.
Cornstarch Coating: This is another trick to add an extra layer of crunch. In a large bowl, sprinkle the cornstarch over your par-boiled fries. Toss them gently to ensure an even coating.
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.
Drain and Serve: Once done, place them on a paper towel-lined plate to drain excess oil. Salt immediately and serve while hot!
How to make:
Please c-lic-k the photo or the "next >" button below to see the instructions.
