The water also activates the starches in the potato. Starch, when fried, is what creates that crispy surface we want! Meanwhile adding acid (the vinegar) to the water prevents the potatoes from disintegrating for the 10 minute simmering time required.
The acidity of the vinegar holds the potatoes together so they don't get mushy and fall apart while boiling.
The salt and vinegar combination here is perfect! The fries come out not too tart but with just a hint of tang, and of course nice and salty. If you're nervous about the vinegar, trust me it basically enhances the salt and crispiness of the fries.
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
To keep them from turning brown or becoming mushy when cooked, add some white vinegar (1 Tbsp. per 2 cups water) before submerging the potatoes. You can also toss cut potatoes with a mixture of vitamin C and water to keep them white without flavoring them.
Hemicellulose, the carbohydrate that makes up potatoes, softens when cooked, but when you add an acid like vinegar, the hemicellulose will remain solid instead. Even when the acidic element is diluted in the boiling water, the potato won't fully soften, McGee explained to the outlet.
Vinegar causes potatoes to develop a thin crust on their exterior layer, which is what is required to preserve them from becoming mushy or disintegrating.
Place the fries in a single layer on the lined baking sheet. Bake at 450°F for 15-20 minutes. Then, carefully flip the fries and cook an additional 5-10 minutes (or until your desired crispness). Drizzle with vinegar and salt to taste.
The key to good crispy chips is: 2) Soak them in cold water and vinegar. The vinegar is like magic for potatoes. It keeps them pretty while you cook them, soaking out the extra moisture, while at the same time not transferring the vinegar flavor to the chips.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
Double Fry Method = Crisp exterior, fluffy interior – If you want the best homemade french fries, you really need to cook them twice. First at a lower temperature to make the interior soft like a baked potato, then a second time at a higher temperature to crisp the edges.
Oven. If you've made a big batch of fries and want them to stay warm and crispy, simply pop them in the oven. Even if you used an air fryer, instant pot, or deep fryer to make your fries, popping them into the oven will help keep them warm and crispy until the whole batch is ready to serve.
The British put out malt vinegar for dipping their fries. The French themselves tend to just eat the fries straight. Americans really started taking to French fries in the 1930's, fried in beef tallow. In their birthplace of Belgium, fries are served with mayonnaise, same as in Germany.
First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.
Malt vinegar is the type of vinegar served with fresh-cut french fries or with the classic British dish, fish and chips. But don't neglect this vinegar in your cooking. You can also use malted vinegar to pickle vegetables and flavor sauces.
Directions. 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.
A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Blanching: The Reason Why French Fries Taste Better
Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.
Take a large bowl and soak the potatoes in cold water. Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.
People in Britain, Ireland, Canada, and Australia sprinkle salt and malt vinegar over chips at the time it is served, while Canadians also use white vinegar. In the United States, malt vinegar is also sometimes offered, especially at UK-themed pubs.
Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance. For a little extra insurance, add something acidic to the water, such as a splash of vinegar or fresh lemon juice. This will help slow the oxidation process even more.
Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.