The ultimate vinegar trick for achieving restaurant-quality crispy fries at home has been hiding in plain sight, and it’s almost embarrassingly simple. While most home cooks struggle with soggy, limp fries that never quite match their favorite restaurant’s version, professional chefs have been using this one clever technique for years. The secret? A quick vinegar bath before frying transforms ordinary potatoes into extraordinarily crispy fries with a golden exterior and fluffy interior.

The Science Behind the Magic

Before diving into the method, understanding why this works makes all the difference. Vinegar contains acetic acid, which does something remarkable to potato starches. When you soak cut potatoes in vinegar water, the acid strengthens the pectin in the potato cells, creating a protective barrier that prevents the fries from absorbing too much oil during cooking.

This chemical reaction also helps the exterior develop that coveted crispy shell while keeping the inside tender and creamy. Without this step, potatoes tend to break down too quickly, resulting in fries that are either burnt on the outside and raw inside, or uniformly soggy throughout….