Crispy Fries

Instructions

1. Prep the Potatoes: Scrub the potatoes clean (you can peel them if you prefer). Cut them into ½-inch thick slices, then slice again into ½-inch thick sticks. Try to keep them as uniform as possible for even cooking.

2. The Vinegar Soak: Place the raw potato sticks in a shallow dish or container. Sprinkle with the vinegar and add enough cold water to completely submerge them. Let them soak for at least 10 minutes (or up to 30 minutes). This step helps remove excess starch and strengthens the exterior for maximum crispness.

3. Dry Thoroughly: Drain the potatoes well and pat them completely dry using a clean kitchen towel or paper towels. This is a crucial step—any remaining moisture will prevent them from getting crispy.

4. Coat for Crispness: Transfer the dried potato sticks to a dry bowl. Sprinkle the cornstarch over them and toss gently with your hands until each fry is lightly and evenly coated. The cornstarch will create an incredibly crispy exterior.

5. First Fry (Par-cook): Heat about 1 inch of oil in a heavy-bottomed pan or Dutch oven to 325°F (160°C). Working in batches to avoid overcrowding, fry the potatoes for 4-5 minutes until they are cooked through and slightly softened but not yet brown. Remove with a slotted spoon and drain on a wire rack or paper towels.

6. Second Fry (Crisp!): Increase the oil temperature to 375°F (190°C). Fry the potatoes again, in batches, for 2-3 minutes until they are deeply golden brown and very crispy.

7. Serve Immediately: Use a slotted spoon to transfer the fries to a bowl lined with paper towels. Season immediately with salt while they are still hot and oily. Serve right away and enjoy the crunch!