Ingredients
For the Fries:
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Potatoes (preferably starchy like Russet or Idaho)
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Cold water
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2 tablespoons white vinegar
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1 heaping tablespoon cornstarch
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Oil for frying (vegetable, canola, or peanut oil)
Preparation Steps
1. Prep the Potatoes
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Peel and cut potatoes into sticks (fries).
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Place in a large bowl with 2 tablespoons white vinegar.
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Add cold water to cover and soak for 10 minutes.
2. Dry the Fries
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Drain using a colander.
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Pat dry thoroughly with a clean cloth or paper towel.
3. Coat with Cornstarch
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Toss dried fries in a bowl with 1 heaping tablespoon cornstarch until evenly coated.
Frying Instructions
First Fry (Low Temp):
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Heat oil to 160°C (320°F).
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Fry the potatoes in batches until they float and are just tender—do not brown.
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Remove and rest on paper towels.
Second Fry (High Temp):
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Increase oil temperature to 180–190°C (355–375°F).
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Fry again for 2–3 minutes until golden and crispy.
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Drain well and season immediately with salt.
Oven-Baked Version
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Dry the soaked fries thoroughly.
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Spread on a parchment-lined baking tray without overlapping.
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Drizzle with olive oil.
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Bake at 200°C (392°F) for 25 minutes, flipping halfway through.
Storage Tips
Raw (Uncooked) Fries:
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Soak, rinse, then store submerged in cold water in the fridge (up to 2 days).
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Change water daily.
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Add vinegar & cornstarch just before cooking.
Cooked Fries:
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Fridge: Store in an airtight container lined with paper towels (up to 3 days).
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Freezer: Flash-freeze in a single layer, then store in a freezer-safe container (up to 2 months).
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