The Vinegar Tip for Making Crispy Fries (Page 2 ) | July 18, 2025

### 🔪 Step-by-Step Instructions

#### 1. **Cut the Potatoes**

Wash and peel (optional) your potatoes. Cut into uniform sticks — about 1/4 to 1/2 inch thick. The more uniform the size, the more evenly they’ll cook.

#### 2. **Boil with Vinegar**

In a large pot, bring water to a boil. Add **2 tablespoons of vinegar** and a pinch of salt. Drop in the potato sticks and boil for about **8–10 minutes**, just until they’re tender but not falling apart.

> **Tip:** The vinegar prevents the outer layers from breaking down during boiling, so the fries stay intact and crisp up better when fried.

#### 3. **Drain and Dry**

Carefully drain the potatoes and lay them on a paper towel or clean kitchen cloth. Let them dry completely. This step is essential — moisture causes oil to splatter and prevents crispiness.

#### 4. **First Fry (Blanching)**

Heat your oil to 325°F (165°C). Fry the potatoes in small batches for about 3–4 minutes. They should look pale and slightly cooked, not brown. Remove and let them cool on a wire rack or paper towels.

#### 5. **Second Fry (Crisping)**

Now heat the oil to 375°F (190°C). Fry the cooled potatoes again in batches until golden brown and super crispy — about 2–3 minutes.

#### 6. **Season and Serve**

Remove from oil, drain, and immediately sprinkle with salt or your favorite seasoning. Serve hot and enjoy that satisfying crunch!

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### 🔄 Optional Variations

* Use **malt vinegar** for a stronger, tangy flavor — perfect for British-style chips.
* Add herbs like **rosemary or thyme** to the oil for aromatic fries.
* Make it healthier by baking or air frying after the vinegar parboil step — still crispier than boiling alone!

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### 🏆 Why This Works So Well

* **Vinegar stabilizes the potato’s pectin**, helping it maintain structure and resist breaking during cooking.
* This creates a **barrier that traps moisture inside** and allows the outside to crisp without overcooking the middle.
* Professional kitchens often use this or similar blanching techniques for that exact reason — now you can too.

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### 🍽️ Final Thoughts

Who knew something as simple as a splash of vinegar could make such a dramatic difference? This tip doesn’t add a vinegar flavor — just structure and crunch. It’s a small step that elevates your homemade fries from good to **gourmet**.

So next time you’re craving the perfect side dish, remember: **crispy fries start with vinegar.**

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Want to pair your fries with homemade sauces or turn them into loaded fry platters? Just ask — I’ve got plenty of ideas to make your fries the star of the table!

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