French Fries with Vinegar (Delaware)

Not your ordinary fry, these tangy boardwalk-inspired spuds are soaked in vinegar, refrigerated to allow the natural sugars to develop and then fried to a golden brown finish. Dress the rustic cut potatoes in plenty of vinegar and salt to enhance the already-tangy flavour.

4 russet potatoes, cut into ¼” strips (~ 2½ lbs)
4 Tbsp. distilled white vinegar
vegetable oil, for frying
sea salt

Soak the potatoes in enough cold water to cover, stir in 2 Tbsp. vinegar and place in the fridge for at least 1 hour and up to 4 hours. When you refrigerate the potatoes, the starch will turn to sugar which is a good contrast to the vinegar in this recipe.

Heat a large Dutch oven with 3“ of oil to 325°F (160°C).

Strain the potatoes from the water and pat them completely dry. Cooking in batches, fry the potatoes in the hot oil, moving the fries with a spider or slotted spoon to keep them from sticking to each other, until the potatoes are softened and very light golden brown, about 4 minutes.

Remove the fries onto a cooking rack and raise the oil temperature to 375°F (190°C).

Fry a second time until the fries are golden brown all over, 2-3 more minutes. Toss with the remaining 2 Tbsp. vinegar, season with salt and serve.

Makes 4-6 servings.