How to Soak Your Fries:

1. Selecting the Right Potatoes: Start with high-starch potatoes like Russet or Idaho potatoes. Their starch content is essential for achieving that perfect fry texture.
2. Peeling and Cutting: Peel the potatoes and cut them into your desired fry shape. Uniformity in size ensures even cooking.
3. Prepare the Vinegar Soak: In a large bowl, mix equal parts water and vinegar. Submerge the cut potatoes in this mixture and let them soak for at least 30 minutes to an hour. This allows the acetic acid to work its magic.
4. Rinsing and Drying: After soaking, drain the potatoes and rinse them thoroughly to remove any residual vinegar. Pat them dry with paper towels to ensure they are as dry as possible before frying.
5. Perfecting the Double Fry: Fry the potatoes twice for the ultimate crispiness. The first fry, at a lower temperature (around 325°F or 163°C), cooks the interior, while the second fry, at a higher temperature (375°F or 190°C), creates the crispy exterior. Make sure to drain excess oil on paper towels after each fry.
6. Season and Enjoy: Season your fries immediately after they come out of the oil. Whether you prefer classic salt, a sprinkle of garlic powder, or a dash of your favorite spice blend, now is the time to add that extra flavor.

Benefits of the Vinegar Soak:

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