How to make the crispiest fries with this simple vinegar trick

It might seem that there are no pitfalls in preparing fries. And indeed, you can make them most straightforwardly: cut the potatoes and fry them in oil. The problem is that such fries usually turn out... mediocre. Then, you have to cover them with tons of salt and drown them in liters of ketchup to make them somewhat edible. But what if there was a simple way to make fries good? You just need to know a simple trick.

First of all — the right type of potatoes. Type B, or alternatively C potatoes, are best for fries. Next — soaking. Before the potatoes go into the deep fryer, I keep them in a mixture of water and vinegar. This way, the fries come out firm and don’t turn mushy, as we get rid of a significant amount of starch. And finally: cornstarch. I believe this is key to achieving satisfactory crispiness.

Do these methods work? Well, when I see my kids enjoying fries prepared this way, I can confirm that they do. So if you plan to have a similar feast at home, the exact recipe is below. Good luck, and... happy crunching!

Ingredients:

• Type B potatoes,
• white vinegar,
• water,
• cornstarch,
• oil.

Method of preparation:

1. Peel the potatoes and cut them into thin sticks.
2. Transfer them to a deep dish and pour a solution of water and vinegar in a ratio of 10:1 over them. Set aside for half an hour.
3. After this time, drain the liquid and transfer the potatoes onto a paper towel. You need to dry them thoroughly—this guarantees that the cornstarch will not run off and the oil will not splatter from the pot.
4. Now coat the potatoes in cornstarch. Use 1 tablespoon for every 2 pounds of potatoes.
5. Start frying the prepared fries in heated oil. At 375-390°F, the potatoes will fry in just a few minutes. Enjoy!