Start by choosing the right potatoes
Before cooking, it is essential to take into account the quality of your tuber. Indeed, there are a myriad of varieties on the market, and it is not always easy to find the one that will perfectly suit your fries. To obtain a good result and favor a good raw material, the ideal is to opt for the Bintje potato .
It is recognized by its yellowish color, its rounded or oval shape and its floury flesh. Its advantage would be linked to its starch content which promotes the natural formation of a crispy crust. Failing this, the Charlotte potato can also be used for cooking fries, although it is preferable to use it for steaming .
A foolproof recipe with vinegar for dry and crispy fries
Once you have chosen your potatoes well, the question of cooking arises. How to succeed in avoiding too greasy fries while preserving their crispness? To this problem, a solution stands at the top of the list: it is white vinegar, an unparalleled ally in the kitchen . Here’s how to use it:
Get the following ingredients:
Some water
Potatoes
oil for frying
1 heaped tablespoon cornstarch
2 tablespoons of white vinegar
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