Instructions

1. Prep the Potatoes
Peel the potatoes and slice them into even ¼-inch thick sticks (uniform cuts ensure even cooking).

Rinse under cold water to remove excess starch.

2. Vinegar Soak (Key Step!)
In a large bowl, combine cold water and 2 tbsp vinegar.

Submerge the potato sticks fully and let soak for 30–60 minutes.

(Why? The vinegar slightly breaks down the potato surface, reducing starch and creating extra crispiness when fried.)

3. Drain & Dry Thoroughly
Drain the potatoes and pat completely dry with a clean towel or paper towels.

(Tip: Any moisture left will cause oil splatter and soggy fries!)

4. Double-Fry for Maximum Crisp
First Fry (Low Heat – Cooks Inside)

Heat oil to 300°F (150°C). Fry in batches for 5–6 minutes until soft but not browned.

Remove and drain on a rack or paper towels.

Second Fry (High Heat – Crisps Outside)

Increase oil temp to 375°F (190°C).

Fry again for 2–3 minutes until deep golden and super crispy.

5. Season & Serve
Immediately toss with salt (or other seasonings like smoked paprika or garlic powder).

Enjoy hot with ketchup, mayo, or your favorite dip!

Pro Tips
✔ Best Potatoes: Russets are ideal—high starch means fluffier insides.
✔ Oil Temp Matters: Use a thermometer for accuracy.
✔ Make Ahead: After the first fry, freeze fries for later! Just refry straight from frozen.

Crispy, golden, irresistible—these fries rival any restaurant’s! 🍟🔥