Chefs’ tip for finger-licking crispy fries

Why Use Vinegar?
For an extra crispy finish, consider adding a splash of vinegar to the soaking water. The acidity in vinegar helps preserve the pectin in the potatoes, which maintains their structure during cooking. This not only enhances crispiness but also helps regulate fat absorption and supports good digestion.

Choosing the Right Oil:
For the crispiest fries, opt for peanut oil or another light vegetable oil. These oils have a high smoke point, making them ideal for frying. Avoid olive oil, as it has a lower smoke point and can affect the texture of the fries.

Pro Tip: If you don’t have a deep fryer, a heavy-bottomed pan with enough oil to submerge the fries will work just as well. The double-frying method is the secret to achieving that irresistible crunch!