Vinegar Salt French Fries Food

MALT VINEGAR OVEN FRIES

Steps:

• Preheat oven to 550 degrees F, or highest setting.
• In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over.
• Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper.

VINEGAR & SALT FRENCH FRIES

Steps:

• Cut potatoes lengthwise into 1/4 inch slices, then into matchsticks.
• Combine water and 2 tablespoons vinegar in a large bowl.
• Completely submerge potatoes in vinegar mixture.
• Soak for 30 minutes.
• Preheat oven to 400 degrees (Or deep fry).
• Drain potatoes on paper towels.
• Transfer to a clean dry bowl.
• Toss with canola oil.
• Arrange potatoes on heavy gauge nonstick baking sheet in single layer.
• Bake for 20 minutes, or until potatoes just begin to brown.
• Turn and bake for 10 minutes, or until browned and crisp.
• Toss with 2 teaspoons vinegar and salt to taste.

AIR FRYER SALT AND VINEGAR FRIES FOR ONE

Steps:

• Peel potato and cut lengthwise into 1/2-inch sticks. Rinse potato sticks under cold running water for a few seconds. Transfer to a large bowl. Add vinegar and just enough water to cover the potatoes. Let soak for 30 minutes.
• Preheat the air fryer to 320 degrees F (160 degrees C).
• Drain and pat the potatoes dry. Toss with oil, salt, and pepper in a bowl and transfer to the air fryer basket.
• Cook in the preheated air fryer until soft but not browned, about 16 minutes. Shake the basket and raise the temperature to 355 degrees F (180 degrees C). Air fry for 6 minutes, shake, and check for doneness. Cook until outsides of fries are crispy and browned, about 6 minutes more. Taste and adjust salt before serving.

FRENCH FRIES

Steps:

• Cut the potatoes in the required sizes, remember, thicker potatoes take longer to cook whereas thinner ones finish a lot quicker. We cut the fries with a thickness of approx. 1 cm.
• If you don't like the skin to be on the fry take it off before cutting the potatoes. We left it on here.
• Heat your chosen frying oil to 150°C (300°F).
• Add the potatoes, make sure all are covered in the oil. It is best to not try to add as many potatoes as you can. Adding the potatoes will cool down the oil and this increases the risk of the potatoes soaking up a lot of unnecessary oil. Best to fill it up halfway max.
• The potatoes will not brown during this frying step. Instead, look for other markers of 'doneness'. You should see less bubbles in the oil towards the end. Also, if your oil dropped in temperature, it should have reached back to the starting point by the time you're taking out the fries. In our case, the potatoes needed 8-10 minutes.
• Remove the potatoes, shake off excess and leave to cool down on a paper towel.
• Continue cooking in batches until all of your potatoes have had their first cook.
• If not using immediately, store the potatoes in the fridge (overnight) or freezer (if you want to store them for more than a day).
• Heat your chosen frying oil to 180°C (350°F). Add the potatoes (again, don't fill up to the max.). Continue to fry until the potatoes have reached your desired degree of browness.
• Sprinkle over a little salt and shake it in.
• Enjoy!

SALT, VINEGAR AND CAYENNE FRIES

Steps:

• Cook fries to package directions on a cookie sheet. Combine salt and cayenne. Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately.