Crispy Fries with the Vinegar Trick
Introduction
If you love perfectly crispy-on-the-outside, fluffy-on-the-inside fries, this simple vinegar and cornstarch trick is a game changer. The vinegar helps the potatoes hold their shape and stay crisp, while the cornstarch adds that irresistible golden crunch. With just a few pantry staples, you’ll have fries that rival any restaurant!
Ingredients
- 4–5 medium potatoes (Russet or Yukon Gold work best)
- Water (enough to cover potatoes in a pot)
- 2 tablespoons white vinegar
- 1 heaping tablespoon cornstarch
- Oil for frying (vegetable, canola, or peanut oil)
- Salt (to taste)
Tips for Success
- Use starchy potatoes — Russet potatoes give the best crisp texture.
- Don’t skip the vinegar step — it strengthens the potato surface and keeps them from breaking apart.
- Double fry for perfect crispiness: once to cook, once to brown.
- Dry the fries completely before frying to avoid splattering.
Instructions
Step 1: Cut and Soak
- Peel (if desired) and cut the potatoes into even sticks.
- Place them in a bowl of cold water with 2 tablespoons of white vinegar.
- Bring the water to a boil and simmer for 5–7 minutes until just tender (not mushy).
- Drain the potatoes carefully and let them cool.
Step 2: Coat with Cornstarch
- Once the potatoes are cool and slightly dry, sprinkle 1 heaping tablespoon of cornstarch over them.
- Toss gently until evenly coated.
- Let them rest for about 10–15 minutes so the coating sets.
Step 3: First Fry
- Heat oil in a deep pot or fryer to 325°F (160°C).
- Fry the potatoes in batches for about 3–4 minutes, until pale and soft (not golden yet).
- Remove and drain on paper towels. Let them cool completely (you can even chill them in the fridge for 20 minutes).
Step 4: Second Fry
- Increase oil temperature to 375°F (190°C).
- Fry the cooled potatoes again for 2–3 minutes, until golden and crispy.
- Drain on paper towels and immediately season with salt.
Description
These fries are unbelievably crispy and flavorful, with a tender inside and a crunchy shell that stays crisp even after cooling. The vinegar step helps the potatoes form a firmer surface, while the cornstarch creates that signature golden crust.
Nutritional Information (per serving, about 1 cup fries)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Fat | 12 g |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fiber | 3 g |
| Sodium | Depends on salt added |
Conclusion
The secret to restaurant-style fries isn’t just in the oil or the cut — it’s in the vinegar and cornstarch combination. This simple technique ensures your fries stay perfectly crispy, beautifully golden, and absolutely delicious every time.
Recommendation
Serve hot with ketchup, garlic aioli, or spicy mayo. For a twist, sprinkle your fries with paprika, parmesan, or fresh herbs before serving. Enjoy them fresh for the ultimate crunch!
Embracing Healthful Indulgence
Even though fries are a treat, making them at home means you control the oil quality and salt levels. By double frying and using vinegar, you achieve that perfect texture without needing extra grease — proof that indulgence can still be mindful and satisfying.