Description
Salt and Vinegar French Fries are crispy, golden fries with a tangy vinegar punch and a perfect sprinkle of salt. These fries are double-fried for extra crunch and seasoned while warm to absorb maximum flavor without becoming soggy. Ideal as a snack or side dish, they are simple to make with everyday ingredients and easily customizable.
Ingredients
Scale
Main Ingredients
- 4 large Russet potatoes
- 1/2 cup white vinegar
- 1 to 2 teaspoons salt, to taste
- Vegetable oil, for frying (enough to fill a deep fryer or pot about 2-3 inches)
Optional Seasonings
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- Cayenne pepper or chili flakes (optional, for spicy kick)
Instructions
- Prep Your Potatoes: Wash and peel the russet potatoes. Cut them into even fries about 1/4 to 1/3 inch thick to ensure they cook evenly and achieve the right crispness.
- Soak to Remove Starch: Place the cut fries into cold water and soak for at least 30 minutes. This step removes excess starch, which helps the fries become crispy.
- Dry and Par-Fry: Drain the fries and pat them completely dry using clean towels. Heat vegetable oil to 325°F (165°C). Fry the potatoes in batches for 3-4 minutes until they are soft but not browned. Remove and drain on paper towels.
- Season with Vinegar: While the fries are still warm, gently toss them with white vinegar to allow the fries to absorb the tangy flavor without getting soggy.
- Final Fry for Crispy Perfection: Increase oil temperature to 375°F (190°C). Fry the vinegar-coated fries again for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
- Season Immediately: Sprinkle salt evenly over the fries while still hot for the best flavor adherence. Add optional seasonings like garlic powder, paprika, or cayenne pepper if desired.
Notes
- Double frying is essential for crispy fries that hold their crunch after vinegar seasoning.
- Pat fries completely dry before frying to prevent oil splatters and sogginess.
- Use white vinegar for the classic tang, but other vinegars like malt or apple cider can be used for different flavor profiles.
- Season fries right after the final fry so salt and seasonings stick well.
- Keep fries warm on a wire rack in a warm oven if frying multiple batches to maintain crispiness.
- Leftover fries can be refrigerated for up to 2 days or frozen after the first fry for longer storage.
- Reheat refrigerated or frozen fries at 400°F (200°C) for 5-7 minutes to restore crispiness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup fries)
- Calories: 320
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Salt and Vinegar fries, crispy fries, tangy fries, homemade fries, double fried fries, snack, side dish
