Begin by peeling the potatoes and cutting them into approximately 1 cm thick sticks. If you prefer, you can leave the skins on, but ensure they are thoroughly washed.
Place the cut potatoes in a large bowl and cover them with water.
Stir in two tablespoons of white vinegar. This step is crucial for crispiness.
Let the potatoes rest in the refrigerator for at least 20 minutes, though an hour is ideal.
After resting, remove the potatoes from the water and dry them thoroughly. You can use a kitchen towel or paper napkins for this.
Heat sunflower oil in a pot or a suitable frying pan.
Fry the potatoes in batches, ensuring not to overcrowd the pan.
Thanks for your SHARES!
Vegan Lemon and Condensed Milk Pudding
COOKED SALMON
Savoring Tradition: Mastering the Art of Potato and Onion Delight
Air Fryer Apple Pie Taquitos
Herby Sausage and Butternut Squash Toad in the Hole Recipe
Highly polished floor, they also use it in luxury hotels: you can look at yourself in the mirror
Jennifer Lopez Reveals During Performance That Her 16-Year-Old Child Is Non-Binary
Carne Guisada with floor tortillas
Delicious strawberry jam in 15 minutes, which always turns out: the secret is in the cooking technology