Preparation
1. Prep the Potatoes
Peel the potatoes and cut them into sticks about 1 cm thick.
You can leave the skins on if you prefer—just wash them thoroughly.
2. Soak with Vinegar
Place the cut potatoes in a large bowl and cover them with cold water.
Add 2 teaspoons of white vinegar to the water.
Let the potatoes soak in the fridge for at least 20 minutes, or ideally 1 hour.
This vinegar step is key—it helps draw out starch and promotes crispiness.
3. Dry Thoroughly
Drain the potatoes and pat them completely dry using a clean kitchen towel or paper napkins.
4. Fry in Batches
Heat sunflower oil in a pot or frying pan.
Fry the potatoes in small batches to avoid overcrowding.
Cook until golden brown and crispy on the outside, tender inside.
Enjoy!
Serve hot and crispy—perfect as a snack, side dish, or party favorite.
Pair with your favorite dipping sauces and enjoy restaurant-quality fries at home!
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