There’s something irresistible about a perfectly crispy fry that makes every bite a delightful experience. One of my fondest memories is from a summer carnival, where the scent of fried foods mingled with the laughter and music in the air. Among the tempting treats, a simple cone of vinegar fries stood out, their tangy aroma cutting through the heat. Inspired by that nostalgic flavor, I’ve perfected my own version of vinegar crispy fries that will transport you back to those carefree, fun-filled days.
The secret to achieving that perfect crispness lies in the preparation and double frying technique, which ensures the fries are golden on the outside and fluffy on the inside. The vinegar adds a unique tang that elevates the humble fry to something extraordinary. Let’s dive into this mouth-watering recipe, where science meets nostalgia for the ultimate crispy fries experience.
Equipment List
- Serrated knife
- Large bowl
- Colander
- Large pot
- Slotted spoon
- Tea towels
- Deep frying pot (at least 10cm/4” high)
- Cooking thermometer
- Paper towels
- Large bowl for draining and tossing
Ingredients
- 1 kg / 2 lb (3 – 4) floury potatoes (Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
- 2 tbsp white vinegar
- 1 tbsp cooking salt / kosher salt
- 1 litre/quart canola/vegetable oil
Seasoning (Choose):
- Salt – table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt (coming soon)
Instructions
- Cutting the Potatoes: Peel the potatoes. Using a serrated knife, cut them into 6 mm / 1/4″ French fries. To prevent browning, keep the cut fries submerged in a bowl of water while you finish cutting the rest.
- Rinsing: Transfer the cut potatoes to a colander and rinse under tap water for 15 – 20 seconds to remove excess starch.
- Simmering: Place the fries in a large pot filled with 2 litres/quarts of cold tap water, adding the vinegar and salt. Bring to a boil over high heat, then immediately reduce the heat to low, maintaining a gentle ripple without big bubbles. Simmer for 10 minutes, then carefully remove the fries with a slotted spoon into a colander.
- Drying: Spread the fries on two tea towel-lined trays and leave to steam dry for 5 minutes.
- Preparing the Oil: Pour 3 cm / 1.2″ of oil into a pot that is at least 10cm/4″ high, ensuring there is at least 7 cm / 3″ from the oil surface to the rim for safety.
- First Frying:
- Heat the oil to 205°C/400°F over medium-high heat.
- Lower 1/3 of Batch 1 fries into the oil using a slotted spoon, wait 10 seconds, add another 1/3, wait 10 seconds, then add the remaining Batch 1 fries. Fry for 50 seconds, moving them around once or twice. Remove with a slotted spoon onto paper towel-lined trays.
- Repeat this process with Batches 2 and 3, ensuring the oil returns to 205°C/400°F before each batch.
- Cooling: Let the fries cool for 30 minutes.
- Second Frying:
- Line a large bowl with paper towels for draining and tossing.
- Reheat the oil to 205°C/400°F. Fry half of the fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with the remaining fries.
Season and Serve!
Sprinkle the hot fries with your chosen seasoning, toss to coat evenly, and serve immediately. These fries will remain crispy even once they cool. For larger batches, keep the cooked fries warm in an oven set to a low temperature.
Tips and Variations
- Vinegar Tip: For an extra vinegar kick, you can sprinkle a bit more vinegar over the fries just before the final frying.
- Oil Temperature: Use a cooking thermometer to ensure the oil maintains the correct temperature. This is crucial for achieving the perfect crispiness.
- Seasoning Variety: Experiment with different seasonings to find your favorite. The rosemary salt adds a delightful herbal note, while shaker fries seasoning offers a classic taste.
FAQs
Q: Can I use a different type of potato? A: While floury potatoes like Russet or Maris Piper are ideal for their starchy content, you can experiment with other varieties. Just keep in mind that waxy potatoes might not yield the same crispiness.
Q: Why do we need to double fry the potatoes? A: Double frying helps to create a crispy exterior while keeping the interior fluffy. The first fry cooks the potato through, and the second fry adds the crunch.
Q: Can I reuse the frying oil? A: Yes, you can reuse the oil a few times. After it cools, strain it to remove any food particles and store it in a sealed container.
Q: How can I make the fries healthier? A: For a healthier version, you can bake the fries instead of frying them. Toss them in a little oil and bake at 220°C/425°F until golden and crispy.
Creating these ultimate vinegar crispy fries at home is a rewarding endeavor that brings a little bit of carnival magic into your kitchen. Whether enjoyed as a snack or a side dish, these fries are sure to impress with their perfect blend of tanginess and crunch. So gather your ingredients and dive into this deliciously nostalgic recipe!
