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Prepare the Potatoes: Start by peeling your potatoes if you prefer. Cut them into fries, making them as thick or thin as you like. For extra crispy fries, thinner is better.
Soak the Potatoes: Place the cut potatoes in a bowl of cold water and soak them for at least 30 minutes. Soaking helps remove excess starch, making your fries crispier.
Boil the Potatoes: After soaking, bring a pot of water to a boil and add the 2 tablespoons of white vinegar. The vinegar helps break down the pectin in the potato skins, which aids in making them crispier when fried.
Once the water is boiling, add the soaked fries and cook them for about 3-5 minutes. You want them to be par-cooked but not fully tender.
Drain and Coat: After boiling, drain the potatoes and pat them dry with a towel. This step is crucial because moisture will make the fries soggy. Then, toss them in 1 heaping tablespoon of cornstarch. The cornstarch creates a light coating that will crisp up wonderfully when fried.
Heat the Oil: Heat the oil in a deep fryer or a large pot over medium-high heat. You’ll want the oil to be around 350°F (175°C). To test if it’s ready, drop a small piece of potato in the oil. If it sizzles immediately, the oil is hot enough.
Fry the Potatoes: Carefully drop the coated fries into the hot oil. Fry them in batches to avoid overcrowding the pot. Fry for about 4-6 minutes or until they turn golden brown and crispy.
Drain and Serve: Once crispy, remove the fries from the oil and place them on a paper towel to drain the excess oil. Season with salt to taste.
Serving and Storage Tips:
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