A proven vinegar recipe for dry and crispy fries
The question of cooking arises once you have picked your potatoes. How do you avoid too greasy fries while keeping them crisp? One solution to this problem stands out above the rest: white vinegar, an unrivaled kitchen ally. Here’s how to put it to use:
Have the following ingredients on hand:
Water, potatoes, and frying oil
1 heaping teaspoon cornstarch
2 teaspoons white vinegar

How should you cook your fries?

1. Begin by peeling and cutting your potatoes into sticks.
2. Pour them into a big basin and cover with white vinegar, making sure they are completely covered.
3. Cover your fries with cold water and set aside for about ten minutes.

Advertisement:

4. Pour everything into a colander, then lightly tap the fries to remove excess water with a clean cloth.
5. Return the fries to the bowl and sprinkle the cornstarch over the sticks, mixing everything together.
   For optimal crispiness, cook the fries in two batches.
   After adding the oil to your fryer, wait until the temperature reaches 160°C before adding your fries. This will fry the insides of your fries without causing them to brown. Remove them and set them aside after they reach the top of the oil.

Increase the temperature of your oil bath to between 180 and 190°C during the second cooking phase. Return the fries to the fryer for 2–3 minutes, or until golden brown. Remove them once they’ve finished cooking.

Advertisement:

Remove them from the fryer and season them with salt to taste. They’re now ready to eat!
What about baking french fries?
You can cook your fries in the oven if you don’t want to use a fryer or if you want to go for a healthier option. Place the fries (after drying them with a tea towel) on a baking sheet lined with parchment paper, making sure they don’t touch. Drizzle them with olive oil and bake for 25 minutes at 200 degrees Celsius. This approach may also be used to produce delicious parmesan zucchini fries.