Vinegar French Fries

By CheeseDiva

Not your regular fry, these tangy boardwalk-inspired spuds are soaked in vinegar, refrigerated to allow the natural sugars to develop and then fried to a golden brown finish. Dress the rustic cut potatoes in plenty of vinegar and salt to enhance the already-tangy flavor.

Ingredients

• 4 russet potatoes, cut into 1/4-inch strips (about 2 1/2 pounds)
• 4 tablespoons distilled white vinegar
• Vegetable oil, for frying Kosher salt

Details

Servings 4
Preparation time 15mins
Cooking time 95mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Soak the potatoes in enough cold water to cover, stir in 2 tablespoons vinegar and place in the fridge for at least 1 hour and up to 4 hours. When you refrigerate the potatoes, the starch will turn to sugar which is a good contrast to the vinegar in this recipe.

Heat a large Dutch oven with 3 inches of oil to 325˚F.

Strain the potatoes from the water and pat them completely dry. Cooking in batches, fry the potatoes in the hot oil, moving the fries with a spider or slotted spoon to keep them from sticking to each other, until the potatoes are softened and very light golden brown, about 4 minutes.

Remove the fries onto a cooking rack and raise the oil temperature to 375˚F. Fry a second time until the fries are golden brown all over, 2 to 3 more minutes. Toss with the remaining 2 tablespoons vinegar, season with salt and serve.