Peel (optional) and cut the potatoes into evenly sized sticks for uniform cooking.
2. Soak in Vinegar Water:
Fill a bowl with water and add the vinegar. Soak the potato sticks for 30 minutes. This helps remove excess starch, keeping the fries crispy.
3. Rinse and Dry:
Rinse the potatoes under cold water, then pat them completely dry with paper towels.
4. Coat with Cornstarch:
Lightly dust the potato sticks with cornstarch. Shake off any excess—this layer creates extra crunch during frying.
5. Fry in Hot Oil:
Heat cooking oil in a deep pan or fryer to 350°F (175°C). Fry the potatoes in batches to avoid overcrowding. Cook for 3–4 minutes until golden and crisp.
6. Drain and Serve:
Remove fries from oil and place them on paper towels to drain excess oil. Season with salt immediately while still hot. Serve with your favorite dipping sauce.
Tips & Tricks
For extra crispiness, fry twice: first at a lower temperature (325°F / 160°C) to cook through, then at a higher temperature (375°F / 190°C) to crisp.
Keep fries uniform in size to ensure even cooking.
Try sprinkling with garlic powder, paprika, or parmesan for extra flavor.
Serving Suggestions
Serve these fries alongside burgers, sandwiches, or as a standalone snack with ketchup, aioli, or your favorite dipping sauce.
