A foolproof recipe with vinegar for dry and crispy fries
Once you have chosen your potatoes, the question of cooking arises.
How to avoid too greasy fries while preserving their crispness? To this problem, one solution stands at the top of the list: white vinegar, an unparalleled ally in the kitchen.
Here’s how to use it:
Have the following ingredients:
Water
Potatoes
Oil for frying
1 heaping tablespoon of cornstarch
2 tablespoons of white vinegar
How to prepare your fries?
1. To start, peel your potatoes and cut them into sticks.
2. Then pour them into a large basin and add the white vinegar, making sure that they are all coated.
3. Cover your fries with cold water and let the preparation rest for around ten minutes.
4. Pour everything into a colander, then dry the fries with a clean cloth and tap lightly to remove excess water.
5. Pour your fries back into a bowl and sprinkle the cornstarch over the sticks, mixing everything together.
Cook the fries in two batches for maximum crispiness.
Once you have added the oil to your fryer, make sure the temperature reaches 160°C before adding your fries.
This will cook the inside of your fries without browning them.
Once they reach the top of the oil, remove them and let them sit.
For the second cooking phase, increase the temperature of your oil bath to between 180 and 190°C.
Then return the fries to the fryer for about 2 to 3 minutes, until golden brown. Once they are cooked, remove
them from the fryer and season them with salt according to your preferences. And now they are ready to eat!
What about cooking fries in the oven?
If you prefer not to use a fryer, or if you want to opt for a healthier alternative, you can cook your fries in the oven.
Place the fries (which should first be dried with a tea towel) on a baking tray lined with parchment paper, making sure they are not touching each other.
Drizzle them with a little olive oil and cook them for 25 minutes at 200 degrees Celsius.
This same cooking method can also be used to make delectable parmesan zucchini fries.
Storing Raw (Uncooked) Fries:
Short-Term (1–2 days):
After cutting and rinsing, store the fries submerged in cold water in a sealed container.
Keep in the refrigerator.
Change the water daily to keep them fresh.
Tip: Don’t add vinegar or cornstarch until you’re ready to cook.
Storing Cooked Fries:
Refrigerator (Up to 3 days):
Let fries cool completely.
Store in an airtight container lined with paper towels (to absorb moisture).
Keep in the fridge.
Freezer (Up to 2 months):
Spread cooled fries on a baking sheet in a single layer.
Freeze until solid (about 1 hour), then transfer to a freezer-safe bag or container.
Label and store.
Reheating Tips:
Oven: 200°C (392°F) for 5–10 min on a baking sheet for best crispiness.
Air fryer: 180°C (356°F) for 3–5 min.
Avoid the microwave—it makes fries soggy.
Flavor Variations:
1. Garlic-Parmesan Fries:
After frying or baking, toss hot fries with:
1–2 cloves minced garlic (sautéed in butter or oil)
Freshly grated Parmesan
Chopped parsley
2. Spicy Cajun Fries:
Mix 1 tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne, and a pinch of black pepper and toss with the fries after cooking.
3. Truffle Fries:
Drizzle with a little truffle oil after frying.
Sprinkle with Parmesan and parsley.
4. Herbed Fries:
Add dried rosemary or thyme to the cornstarch coating before frying.
Or sprinkle fresh herbs after baking.
5. Cheese Fries (Snack Style):
Top hot fries with shredded cheddar and melt under the broiler.
Serve with sour cream, green onions, or bacon bits.
Tips for Crispy Success:
Choose starchy potatoes like Russet or Idaho—they fry crispier than waxy types.
Soak, dry, then starch: Soaking in vinegar water removes excess starch; drying thoroughly and tossing with cornstarch adds crunch.
Double fry for perfect texture—first at low temp to cook through, then at high heat to crisp.
Don’t overcrowd the fryer or baking sheet; fries need space for air or oil to circulate.
Season immediately after frying while they’re still hot, so salt sticks better.
Healthier Tweaks:
Use an air fryer: You can follow the same soaking and cornstarch steps—then air fry at 200°C (392°F) for 15–20 minutes, shaking halfway through.
Try baking with convection if available for extra crisping.
Swap in sweet potatoes, zucchini, or carrots for variety—just note they cook faster and may need a lighter coating.
Basic Crispy Fries (Fried) – Per 1 Cup Serving
Calories: ~220–250 kcal
Carbohydrates: ~35–38g
Protein: ~2–3g
Fat: ~10–12g
Saturated Fat: ~1–2g
Fiber: ~3g
Sugar: ~1g
Sodium: ~5mg (before salting)
Potassium: ~620mg
Vitamin C: ~10% DV
Iron: ~4% DV
Baked or Air-Fried Version (Using Olive Oil) – Per 1 Cup Serving
Calories: ~150–170 kcal
Carbohydrates: ~33–36g
Protein: ~2g
Fat: ~4–6g
Saturated Fat: ~0.5–1g
Fiber: ~3g
Sodium: ~5mg (before salt)
Health Note:
Using white vinegar doesn’t add any calories but helps with the texture.
Cornstarch adds minimal carbs per serving (~2g or ~8 kcal).
Frying increases fat content due to oil absorption, so draining well and not overcrowding helps minimize this.