We have something to admit we could eat French fries every single day. There’s nothing quite like biting into a fry that is crisp on the outside and soft on the inside, with just the right amount of salt. If you’re like us, you’ll never make fries any other way than this.
For good fries, you need good potatoes. Russet or Idaho potatoes are the best to use—just ask McDonald’s. Peel the potatoes and cut them into slices that are around ¼-inch thick.
Get a bowl of ice-cold water (filled with ice cubes) and dunk in your potato slices.
Once they’ve been in the ice bath, it’s time to transfer the potatoes to the hot tub. Pour white vinegar and salt into some boiling water and add the potatoes. Leave them for just a couple of minutes to soften.
Once slightly soft (we don’t want them falling apart), remove the slices from the water and pat them dry. Then, coat them in potato starch as this will make them extra crispy!
Make sure your oil is at 350°F and drop in the potatoes. Allow them to go golden and pour salt over the fries immediately after removing them from the oil. If you want to add more flavor, throw in minced garlic, grated Parmesan cheese, paprika, and fresh coriander.