Fries are essential in the kitchen, whether alone or as an accompaniment. However, preparing them successfully while ensuring that they are not overly oily is not always straightforward.

Fortunately, there is a foolproof method for keeping their crispness and melting heart without coating them in oil. Discover all of our suggestions for excellent fries, from potato type to cooking methods.

Potatoes 1 kg Sunflower oil c/n Cold water c/n White vinegar 2 tsp
Preparation

Peel the potatoes and cut them into 1 cm thick sticks (you can leave the peel on but you must thoroughly wash them).
Place the cut potatoes in a big container and fill with water.
Mix in the two tablespoons of vinegar a little.
Allow at least 20 minutes to rest in the refrigerator. An hour would suffice.
Remove the potatoes from the water and pat them dry with a kitchen towel or napkins as much as possible.
In a frying-safe saucepan or skillet, heat the oil.
Fry the potatoes as many times as required.
Enjoy the crispiest potatoes you’ve ever had!