The Vinegar Trick to Make Crispy Fries
If you want fries that are crispy on the outside and fluffy on the inside, a small amount of vinegar in the boiling water is the secret. The vinegar helps the potatoes hold their shape and prevents them from breaking down, which leads to a crispier final result.
Ingredients
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4 large russet potatoes
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2 tablespoons white vinegar
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2 quarts water
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1 to 2 tablespoons salt (for boiling water)
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Oil for frying (vegetable, peanut, or canola oil)
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Salt for seasoning
Instructions
1. Cut the Potatoes
Peel the potatoes (optional) and cut them into even strips about 1/4 to 1/2 inch thick.
2. Soak (Optional but Recommended)
Place the cut potatoes in cold water for 30 to 60 minutes to remove excess starch. Drain before boiling.
3. Boil with Vinegar
Bring 2 quarts of water to a boil. Add salt and 2 tablespoons of white vinegar.
Add the potatoes and boil for 8 to 10 minutes until just tender but not falling apart.
The vinegar helps strengthen the exterior of the potatoes so they stay firm.
4. Dry Thoroughly
Drain the potatoes and let them steam dry for 5 to 10 minutes. Pat completely dry with paper towels. Removing moisture is essential for crispiness.
5. First Fry
Heat oil to 325°F (163°C). Fry the potatoes in batches for 4 to 5 minutes until soft and pale.
Remove and let them rest for at least 10 minutes.
6. Second Fry
Increase oil temperature to 375°F (190°C). Fry again for 2 to 4 minutes until golden brown and crispy.
7. Season and Serve
Immediately sprinkle with salt and serve hot.
Why the Vinegar Works
Vinegar slightly lowers the pH of the water, which slows the breakdown of pectin in the potatoes. This helps the fries hold their shape during boiling and creates a better structure for crisping during frying.
Oven Option
After boiling and drying, toss the potatoes with oil and bake at 425°F (220°C) for 30 to 40 minutes, flipping halfway through, until crisp and golden.
These fries turn out crispy on the outside, tender inside, and far better than most restaurant versions.