🔪 Preparation Steps
1. Prep the Potatoes
Peel and cut potatoes into sticks (fries).
Place in a large bowl with 2 tablespoons white vinegar.
Add cold water to cover and soak for 10 minutes.
2. Dry the Fries
Drain using a colander.
Pat dry thoroughly with a clean cloth or paper towel.
3. Coat with Cornstarch
Toss dried fries in a bowl with 1 heaping tablespoon cornstarch until evenly coated.
🍳 Frying Instructions
🔥 First Fry (Low Temp):
Heat oil to 160°C (320°F).
Fry the potatoes in batches until they float and are just tender—do not brown.
Remove and rest on paper towels.
🔥 Second Fry (High Temp):
Increase oil temperature to 180–190°C (355–375°F).
Fry again for 2–3 minutes until golden and crispy.
Drain well and season immediately with salt.
🍽️ Oven-Baked Version
Dry the soaked fries thoroughly.
Spread on a parchment-lined baking tray without overlapping.
Drizzle with olive oil.
Bake at 200°C (392°F) for 25 minutes, flipping halfway through.
🧊 Storage Tips
Raw (Uncooked) Fries:
Soak, rinse, then store submerged in cold water in the fridge (up to 2 days).
Change water daily.
Add vinegar & cornstarch just before cooking.
Cooked Fries:
Fridge: Store in an airtight container lined with paper towels (up to 3 days).
Freezer: Flash-freeze in a single layer, then store in a freezer-safe container (up to 2 months).
🔁 Reheating Tips
Oven: 200°C (392°F) for 5–10 minutes
Air fryer: 180°C (356°F) for 3–5 minutes
Avoid microwave – it makes fries soggy.
🧂 Flavor Variations
1. Garlic-Parmesan Fries:
Toss with sautéed garlic, grated Parmesan, and parsley.
SEE NEXT PAGE
ADVERTISEMENT
ADVERTISEMENT
