What You’ll Need

Ingredients

• 4 large russet potatoes (the starchy variety works best)
• 2 cups white vinegar
• 8 cups cold water
• Vegetable or canola oil for frying
• Salt to taste
• Optional seasonings of your choice

Equipment

A large bowl, sharp knife or french fry cutter, paper towels, deep fryer or heavy-bottomed pot, and a thermometer for monitoring oil temperature.

The Step-by-Step Process

Preparing Your Potatoes

Start by washing your potatoes thoroughly—no need to peel them unless you prefer skinless fries. Cut them into even strips about 1/4 to 1/2 inch thick. Consistency matters here because uniform sizes ensure even cooking.

Rinse the cut potatoes under cold running water for about two minutes. This removes excess surface starch that would otherwise create a gummy exterior. You’ll notice the water running cloudy at first, then gradually clearing.

The Vinegar Bath Game-Changer ✨

Here’s where the magic happens. Mix the white vinegar with cold water in your large bowl, then add all the cut potatoes. Make sure they’re completely submerged. Let them soak for at least 30 minutes, though an hour produces even better results.

During this time, the vinegar penetrates the potato structure, fortifying those cell walls and setting up the foundation for exceptional crispiness. Don’t worry about the fries tasting like vinegar—the flavor completely dissipates during cooking, leaving only texture benefits behind.

Drying is Critical

After the vinegar soak, drain the potatoes completely and spread them on clean kitchen towels or paper towels. Pat them thoroughly dry—this step is non-negotiable. Any remaining moisture will cause dangerous oil splattering and prevent proper crisping. Take your time here; the drier the potatoes, the crispier your fries.

Some cooks even let the potatoes air-dry for an additional 15-20 minutes after patting them down. This extra patience pays dividends in the final texture…