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.
Strawberry Sour Cream Bread
Big Mac French Toast
Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it.
Germinating pistachios from the supermarket are possible! This is how you get a pistachio tree home
Meatloaf Grilled Cheese
Police seek tips after missing Georgia woman’s skeletal remains found in Tennessee
Grandma’s Delicious Chicken Roll-Up
Rôti classique aux légumes
I made this last Sunday when family was over, and everyone wiped their plates clean
