Salt & Vinegar Fries

Lisa G. Sweet Pantry Gal


Secret to restaurant fries is to soak in cold water for at least 30 minutes & also to double fry.
Me and my family are a big fan of salt & vinegar chips, So why not fries!


★★★★★ 3 votes

30 Min
10 Min
Deep Fry


Add to Grocery List

  • ·
    potatoes cleaned w/skin on
  • ·
  • 3 Tbsp
  • ·
  • ·
    vegetable oil for frying

How to Make Salt & Vinegar Fries


  1. Clean and slice potatoes into fries. I have a french fry slicer. Any way You want to slice.

    Mix 4-5 cups cold water, 3 tablespoons vinegar in large bowl and add potatoes and refrigerate for at least 30min. (will last up to week in frige)
  2. Drain and pat dry potatoes.
    Drop in 325 degree oil handfull at a time fry for 3min till just softened
    Drain on paper bag let cool. Turn fryer to 375 degrees. Then refry parfried potatoes in batches till crispy golden (about 4min.) Drain again on paperbag. Add to bowl sprinkle with salt and few tablespoon vinegar, toss & serve.

Printable Recipe Card

About Salt & Vinegar Fries

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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