Crispy Vinegar French Fries (Soaked Overnight for Maximum Flavor)
If you love tangy, salty fries with a crisp bite, you’ll love this method. These homemade fries are soaked overnight in a vinegar, water, and salt solution before frying or baking, which gives them a subtle salt-and-vinegar flavor and an irresistible crunch.
Why Soak Fries in Vinegar?
Soaking potatoes draws out excess starch (for crispier fries) and lets them absorb that classic salt-and-vinegar flavor right down to the center. An overnight soak in the fridge is the easiest way to get both benefits.
Ingredients
4 large russet potatoes (or another starchy potato)
4 cups cold water
½ cup white vinegar (or malt vinegar for a deeper flavor)
2 tablespoons salt (plus extra for finishing)
Oil for frying or roasting (avocado, peanut, or canola work well)
Instructions
Cut the Potatoes:
Peel if desired. Cut into even fries — about ¼-inch for classic fries or thicker for steak fries.Make the Soak Solution:
In a large bowl, mix the cold water, vinegar, and salt until dissolved.Soak Overnight:
Add the cut potatoes to the solution. Cover and refrigerate overnight (8–12 hours). This step helps both flavor and texture.Drain and Dry:
Drain the potatoes and pat very dry with clean towels. Removing excess moisture is key to crisp fries.Fry or Bake:
To fry: Heat oil to 325°F (160°C) and fry potatoes in batches for 3–4 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again until golden and crispy (about 2–3 minutes).
To bake: Toss dried fries with oil, spread on a parchment-lined sheet in a single layer, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
Season & Serve:
Sprinkle with extra salt and a dash more vinegar if you like it tangier. Serve immediately.
Tips & Variations
Try malt vinegar for that classic British chip-shop flavor.
Double-frying gives the crispiest results, but baking works well for a lighter version.
These pair perfectly with fish, burgers, or just as a snack on their own.
Final Thoughts
Overnight soaking in a vinegar-salt brine takes plain fries to the next level. You’ll get a subtle tang inside, crisp golden edges outside, and that nostalgic salt-and-vinegar taste without any fuss. Give it a try for your next family dinner or game-day spread!