Ingredients
4 russet potatoes, cut in 6 mm strips
4 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
rice bran oil, for frying
SIDS SALT & PEPPER to taste
Directions
Soak the potatoes in enough cold water to cover, stir in 2 tablespoons SIDS LOW SUGAR RASPBERRY 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 8 cm of oil to 165°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 190°C. Fry a second time until the fries are golden brown all over, 2-3 more minutes. Toss with the remaining SIDS LOW SUGAR RASPBERRY VINEGAR, season with SIDS SALT & PEPPER to taste and serve.
