Whether served on their own or as a side dish, fries are a staple in the culinary world. However, getting them just right, ensuring they are crispy without being overly greasy, can be quite challenging. Luckily, there is a foolproof trick to preserve their crispiness and soft, fluffy interior without slathering them in oil. From the type of potato to cooking methods, discover all our tips for perfectly crispy fries that will delight your taste buds.
Ingredients:
- 1 kg of potatoes
- Sunflower oil (as needed)
- Cold water (as needed)
- 2 tablespoons of white vinegar
Preparation:
- Peel and Cut the Potatoes: Start by peeling the potatoes. If you prefer, you can leave the skin on, but make sure to wash them thoroughly. Cut the potatoes into sticks, aiming for a thickness of around 1 cm. The key is to keep the pieces uniform to ensure they cook evenly.
- Soak in Cold Water and Vinegar: Place the cut potatoes in a large bowl or container and cover them with cold water. Add two tablespoons of white vinegar and stir the potatoes a bit to ensure they are well-mixed. The vinegar helps remove excess starch from the potatoes, contributing to that crispy texture you crave.
- Rest and Refrigerate: Let the potatoes rest in the water-vinegar mixture for at least 20 minutes in the fridge. Ideally, you should leave them for up to an hour to maximize the effect. The cold water helps to firm up the potatoes, while the vinegar aids in the crisping process. This is a crucial step, so don’t skip it!
- Dry the Potatoes: After the soaking period, remove the potatoes from the water and thoroughly dry them. You can use a kitchen towel or paper towels to absorb as much moisture as possible. Excess moisture can cause the oil to splatter and can result in soggy fries.
- Heat the Oil: Heat sunflower oil in a deep pot or a frying pan that’s suitable for frying. You want the oil to be at the perfect temperature for frying, which is typically around 170–180°C (340–360°F). The oil should be deep enough to fully immerse the fries without overcrowding them.
- Fry the Potatoes: Carefully fry the potatoes in batches, depending on the size of your pot or frying pan. Fry each batch for about 3–5 minutes or until golden brown and crispy. Be careful not to overcrowd the pan, as this can lower the oil temperature and result in soggy fries. Stir occasionally to ensure even cooking.
- Drain and Serve: Once the fries are golden and crispy, remove them from the oil and drain them on a paper towel to remove excess oil. Serve immediately while they are still hot and crispy.
A Simple and Quick Method:
This method for making crispy fries is both simple and quick. The addition of vinegar to the soaking water may seem unusual, but trust us—it makes all the difference. The vinegar changes the way the potatoes cook and prevents them from becoming soggy, resulting in fries that are crispy on the outside, yet tender on the inside. Once you try this method, you’ll never want to go back to regular fries again!
Why Does Vinegar Work?
The key to this technique lies in the role of vinegar during the soaking process. Vinegar, a mild acid, helps to break down the outer layer of the potato, allowing it to crisp up better when fried. Additionally, the vinegar helps reduce the amount of starch on the surface of the fries. Starch is responsible for making fries stick together and become mushy, so by soaking the potatoes in vinegar water, you’re helping to eliminate this issue.
Moreover, the vinegar also lowers the pH of the water, which impacts the way the potato’s exterior reacts to the heat from the oil. Potatoes cooked in slightly acidic water form a better crust, and this is what gives your fries that perfectly crispy texture. This vinegar trick is not just a cooking hack—it’s a scientifically-backed method for achieving the ideal fry.
Choosing the Right Potatoes
While the vinegar trick is powerful, choosing the right type of potato is equally important. Starchy potatoes, like Russets, are your best bet for making crispy fries. They have a higher starch content, which allows them to crisp up well when fried. Waxy potatoes, like Red Bliss or new potatoes, tend to hold more moisture and don’t crisp up as easily, making them less ideal for frying.
Russet potatoes, with their fluffy interior and ability to form a crisp outer layer, are the perfect choice. If you want to get creative, you could also experiment with Yukon Gold potatoes, which have a slightly buttery texture and flavor.
Tips for Perfect Fries Every Time
- Double Frying: For extra crispiness, you can double-fry the potatoes. After the first fry, let the fries rest for a few minutes, then fry them again at a higher temperature for an even crispier result. This method ensures a perfectly crunchy exterior and a soft interior.
- Do Not Overcrowd the Pan: When frying, always fry in batches. Overcrowding the pan lowers the temperature of the oil, resulting in soggy fries. Frying in smaller batches helps maintain the right oil temperature, allowing the fries to cook evenly.
- Season Right After Frying: Season your fries immediately after frying while they are still hot. This ensures the salt sticks to the fries and enhances the flavor. You can also experiment with various seasonings like garlic powder, paprika, or even Parmesan cheese for added taste.
- Use the Right Oil: Sunflower oil is commonly used for frying because it has a high smoke point, making it ideal for deep-frying. Other oils with high smoke points, such as vegetable or canola oil, can also work well. Avoid using oils with low smoke points, like olive oil, as they can burn at high frying temperatures.
Why Make Fries at Home?
Making fries at home might seem like an extra effort, but the results are well worth it. When you make fries yourself, you control the ingredients and the process. You can make them as crispy or as tender as you like, and you don’t have to worry about preservatives or added chemicals that are often found in store-bought frozen fries.
Additionally, homemade fries can be a healthier option. By controlling the amount of oil you use and avoiding deep-frying in unhealthy fats, you can create a more nutritious version of this beloved dish. You can also experiment with different seasonings to suit your tastes and dietary needs.
Other Ways to Cook Crispy Fries
While frying is the traditional method for making crispy fries, there are other ways to cook them with great results:
- Baking: For a healthier option, you can bake your fries in the oven. Toss the potato sticks in a little oil and seasonings, then spread them out on a baking sheet in a single layer. Bake at 220°C (425°F) for about 30-35 minutes, flipping halfway through, until they are golden and crispy.
- Air Frying: An air fryer is another great tool for making crispy fries with less oil. Simply toss the potato pieces with a small amount of oil and seasonings, and air fry them at around 180°C (350°F) for 15-20 minutes, shaking the basket halfway through.
- Pan-Frying: If you don’t have a deep fryer, you can also pan-fry your fries in a regular skillet. Heat a generous amount of oil in a skillet over medium-high heat, add the potatoes in batches, and fry until golden and crispy. Be sure to drain the fries on paper towels afterward.
The Final Verdict
Making crispy fries at home is easier than you might think. With just a few simple steps—like soaking the potatoes in water and vinegar—you can achieve restaurant-quality fries right in your own kitchen. Whether you prefer frying, baking, or air frying, the key is in the preparation and technique. By following the tips and tricks above, you’ll be able to enjoy the perfect crispy fries every time. So, gather your ingredients, try this method, and get ready for the crispiest, most delicious fries you’ve ever tasted!
