There’s something about potato chips that makes them a universal favorite. Maybe it’s its crunchy texture or its ability to complement almost any dish. Although making them is easy—peel, cut and dip in hot oil—they cannot be considered a particularly nutritious dish. Despite this, their flavor makes them a temptation that is difficult to avoid, even knowing that we should not overindulge in their consumption.
However, there is a method that not only improves its texture but also adds a unique touch to this culinary classic: the use of vinegar. This ingredient, so common in kitchens, is the protagonist of a trick that transforms French fries into an experience that is crispy on the outside and soft on the inside. The technique in question requires an additional step before frying: submerging the potatoes in vinegar water.
The process begins by cutting the potatoes evenly and dipping them in cold water mixed with a tablespoon of vinegar. This key step not only reduces the starch, preventing it from sticking to the pan, but also prepares the potatoes so they are perfectly crispy.
This is because the acetic acid in vinegar helps the potatoes maintain a certain firmness during cooking, allowing the outside to crisp up while the inside remains tender and juicy. In this sense, acetic acid strengthens pectin, a natural fiber present in potatoes, making them better resist heat without falling apart.
After about ten minutes in this mixture, the potatoes are carefully dried before frying them in already hot olive oil. This procedure ensures perfect cooking on the inside in the first phase, and then, in a second immersion, achieving that desired golden and crispy texture on the outside. Once the frying is finished, the potatoes are allowed to rest briefly on absorbent paper to eliminate excess oil and are salted to taste.
The result is a dish of fried potatoes that is not only delicious, but also with an improved texture thanks to the distinctive acidic touch provided by soaking in vinegar.
