Crispy Fries Made Perfect: The Vinegar Trick You Need to Know

• Place boiled potatoes on a tray and refrigerate for 30 minutes to firm them up

4. Fry

• Heat oil to 350–375°F (175–190°C)
• Fry the potatoes in batches until golden and crispy (about 3–4 minutes)
• Remove and drain on paper towels
• Season with salt immediately

💡 Want to take it further? You can double-fry: first at a lower temp (325°F), then again at a higher temp (375°F) for extra crunch.

🔄 Can You Bake or Air Fry with the Vinegar Trick?

Yes! Even if you’re avoiding deep-frying, parboiling with vinegar improves texture for oven-baked or air-fried fries, giving you better crisp without the oil.

Just follow the same boiling steps, dry thoroughly, then bake at 425°F (220°C) or air fry at 400°F (200°C) until golden and crispy.

🧂 Bonus Flavor Tips

Once your fries are hot and crispy, try tossing them in:

• Garlic powder + parmesan
• Truffle oil + sea salt
• Cajun seasoning
• Smoked paprika + lime zest

🧠 Final Thoughts

Homemade fries don’t have to be soggy or disappointing. With the simple addition of vinegar to your parboil water, you can level up your fry game and achieve that irresistible crunch every time.

It’s a small trick with a big impact — and once you try it, you may never make fries any other way again.

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