Vinegar French Fries
Vinegar French Fries
Not your ordinary fry, these tangy spuds are soaked in vinegar, refrigerated to allow the natural sugars to develop and then fried to a golden brown finish.
Ready in: 1 hour 30 minutes
Serves: 4
Complexity: very-easy
kcal: 498
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Ingredients
4 russet potatoes, cut into 8 mm strips
4 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
beef dripping, 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 1-4 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 dripping to 160°C.
Strain the potatoes from the water and pat them completely dry. Cooking in batches, fry the potatoes in the hot dripping, 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 dripping 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 and serve.