Introduction
French fries are a timeless classic that always pleases the palate, but getting that perfect crispiness is not always easy. Have you ever heard of the vinegar trick? This secret ingredient can make a big difference in making your french fries irresistible. Find out how to apply this simple method for professional results in your kitchen.
Ingredients
4 large potatoes (preferably yellow-fleshed)
1 litre of cold water
2 tablespoons of white or apple cider vinegar
Vegetable oil for frying (as needed)
Salt (to taste)
Instructions
Preparing the potatoes
Wash the potatoes, peel them and cut them into uniform sticks. Try to keep them about 1 cm thick to ensure even cooking.
The vinegar trick
Place the potatoes in a bowl of cold water and add the vinegar. Leave to rest for at least 30 minutes. This step helps to reduce excess starch and obtain a crispier texture.
Drying
Drain the potatoes and pat them dry with a clean dish towel or paper towel to remove any excess water.
First fry
Heat the oil in a deep fryer or deep fryer to 300°F (150°C). Fry the potatoes in small batches for 3 to 4 minutes, without browning them. This will soften them inside.
Second fry
Preheat the oil to 375°F (190°C). Fry the potatoes again until golden brown and crispy, about 2 to 3 minutes.
Seasoning
Drain the fries on paper towels to remove any excess oil, and add salt while they are still hot.
Serving and Storage Tips
Serving: Serve the fries with ketchup, mayonnaise, or homemade sauces like aioli or barbecue sauce.
Storing: If you have any leftovers (unlikely!), store them in an airtight container and reheat them in the oven at 180°C for a few minutes to crisp them up again.
Variations
