Why Add Vinegar to Fries?
If you want crispy fries without using a deep fryer, ingredient quality is crucial. Choose potatoes that mature later in the season. These varieties contain less water, starch, and sugar, which helps them fry better and prevents excessive browning.
A simple secret ingredient improves the texture even more: vinegar. Adding a small amount of vinegar to the soaking water slows the breakdown of pectin inside the potatoes. Pectin helps maintain the potato structure during cooking. It also supports digestion, promotes fullness, and regulates fat absorption. This small addition makes a noticeable difference in both texture and flavor, giving you fries that are crisp, light, and satisfying every time.
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