Crispy French Fries with White Vinegar

Adding white vinegar to your fry-making process is the secret to achieving irresistibly crispy French fries, enhancing texture, and enjoying a satisfying crunch.

The acetic acid in vinegar dissolves starches on the surface of the potato, reducing superfluous moisture and resulting in enhanced browning and a pleasing crunch. This method improves taste, decreases oil absorption, and produces restaurant-quality results. With this easy yet revolutionary step, you can elevate your homemade French fries and have a texturally pleasant and flavor-packed experience that will leave you wanting more.


– 4 Large potatoes

– ¼ Cup of white vinegar

– Cold water

– Vegetable oil for frying

– Salt

II-How to Make Crispy French Fries

– Start by washing and peeling the potatoes, if preferred, since the skins may add texture and taste.

– Make uniform matchsticks out of the potatoes. Aim for a thickness of roughly 1/4 inch.

– In a large mixing bowl, combine 1/4 cup white vinegar and enough cold water to immerse the potato sticks. Allow the fries to soak in the vinegar-water mixture for 20–30 minutes.

-This soaking procedure aids in the breakdown of starches and the removal of superfluous moisture, resulting in crispier fries.

– Drain excess water and pat dry the potato sticks with paper towels or a clean kitchen towel. Try to get rid of as much moisture as possible.

– In a deep fryer or a large saucepan, preheat the vegetable oil to reach 350-375° F (175-190° C).

– Add a handful of potato sticks to the heated oil, and make sure not to crowd the fryer or pot, instead, you can fry the potatoes in batches.

– Fry the potatoes for 3–4 minutes, until they turn golden but are not fully cooked, you can use a slotted spoon or a wire mesh strainer, to remove the half-cooked fries from the oil.

– Drain excess oil, by placing the partly cooked fries on a platter lined with paper towels, and allow for a few minutes of cooling.

– After all the batches have been partially cooked and cooled, return to heat oil at 375-400° F (190-200° C).

– Return the half-cooked fries to the heated oil and cook for another 2–3 minutes, or until golden brown and crispy.

– While the French fries are still hot, remove them from the oil and quickly sprinkle them with salt. To achieve uniform seasoning, lightly toss them.

– Serve the crispy French fries while they are still hot and crunchy.

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Published by
Stacey Smith