Ultra-Crispy Vinegar-Soaked French Fries: Your New Favorite Way to Fry
Let’s be honest: there are few things more satisfying than a perfect French fry — golden brown, crunchy on the outside, fluffy on the inside, and seasoned just right. But if you’ve never soaked your fries in vinegar before frying, you’re missing out on a game-changing trick that delivers ultra-crispy results with a subtle tang that keeps you coming back for more.
Vinegar-soaked French fries are a cult favorite in some parts of the world — and for good reason. The soak not only infuses them with flavor, but it also helps break down the outer layer of starch, allowing the fries to crisp up like never before.
Ready to elevate your fry game? Here’s how to make ultra-crispy vinegar-soaked French fries at home.
Why Vinegar?
Soaking potatoes in vinegar water before frying does three amazing things:
Adds a mild tangy flavor that balances the richness of the oil and salt.
Tightens the potato’s surface starch, which helps them hold their shape better during frying.
Creates that crave-worthy, deep crunch that rivals even the best restaurant fries.
Ingredients:
4 large russet potatoes
¼ cup white distilled vinegar (or malt vinegar for more punch)
2 quarts water
Vegetable oil, for frying
Kosher salt, to finish
Instructions:
1. Peel, Cut, and Soak
Peel the potatoes and cut them into classic fry shapes — about ¼-inch thick. Place them in a large saucepan with the vinegar and water. Bring to a boil, then reduce to a simmer and cook for 8 minutes, until just tender but not falling apart.
2. Drain and Dry
Gently drain the potatoes and spread them out on a paper towel-lined tray. Let them air-dry completely for at least 30 minutes. The drier they are, the crispier they’ll get.
3. First Fry – Low and Slow
Heat your oil to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until lightly golden and slightly limp. Remove with a slotted spoon and let them rest on a cooling rack or paper towels.
4. Second Fry – High Heat, Maximum Crunch
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time until deep golden brown and shatteringly crisp — about 2–3 minutes.
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