Ah yes — the vinegar trick is one of those low-key kitchen hacks that actually works 🍟✨
Here’s what’s going on and how to do it right.
Why vinegar makes fries crispier
A small amount of vinegar:
- Strengthens the potato’s cell walls
- Helps them hold their shape while cooking
- Reduces surface starch mushiness
Result: fries that stay crisp on the outside, fluffy inside.
The vinegar trick (step by step)
What you need
- Potatoes (Russet = best)
- White vinegar or distilled vinegar
- Salt
- Oil (for frying or roasting)
How to do it
- Cut potatoes into fries.
- Put them in a pot and cover with cold water.
- Add 1–2 tablespoons vinegar per quart (liter) of water.
- Bring to a boil and cook 5–10 minutes until just tender (not falling apart).
- Drain well and let steam-dry for a few minutes.
- Fry or bake as usual.
You will not taste the vinegar — it cooks off.
For oven or air-fryer fries
After boiling:
- Toss fries with oil and salt
- Bake at 425°F / 220°C, flipping once
or - Air fry at 380–400°F, shaking halfway
Extra crisp tips 🔥
- Let fries cool and dry after boiling
- Don’t overcrowd the pan
- Use high heat at the end
- Finish with salt immediately
What NOT to do
- ❌ Don’t soak in vinegar overnight (makes them sour)
- ❌ Don’t use balsamic or flavored vinegar
- ❌ Don’t skip drying — moisture kills crispiness
Bottom line
A little vinegar in the boiling water =
✔ sturdier fries
✔ better crunch
✔ no vinegar taste
If you want, I can give you:
- The ultimate double-cook method
- A fast no-boil crispy hack
- Or crispy fries without deep frying
Just tell me 🍟😄
