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Instructions:
- Peel and Cut: Slice your potatoes into your desired shape—thin fries, wedges, or cubes.
- Parboil with Vinegar: Place the cut potatoes in a pot of water. For every liter of water, add about 1 tablespoon of white vinegar and a pinch of salt. Bring to a boil and cook for 5–7 minutes until the potatoes are just tender but not falling apart.
- Drain and Dry: Carefully drain the potatoes and spread them out on a clean towel or paper towels to dry completely. Moisture is the enemy of crispiness!
- Fry to Perfection: Heat your oil to 350–375°F (175–190°C). Fry the potatoes in small batches until they turn golden and crispy.
- Season and Serve: Drain on paper towels, season with salt, and serve hot.
Bonus Tips for Extra Crispiness
- Double Frying: Fry the potatoes once until lightly golden, let them rest, then fry again for an extra-crispy finish.
- Don’t overcrowd the pan: Too many potatoes at once will drop the oil temperature and result in soggy fries.
- Use high-starch potatoes: Russets are especially good for frying because of their low moisture content.
A Simple Step, Big Results
The vinegar trick is subtle but incredibly effective. It’s an easy addition to your potato prep routine that results in noticeably crisper, more professional-looking fried potatoes. Once you try it, you’ll wonder how you ever did without it.
Whether you’re cooking up classic French fries, breakfast hash, or crispy potato cubes, this perfect vinegar tip will take your potatoes to the next level.
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