One of my favourite treats are salt and vinegar chips. I’m addicted. If there’s an open bag of salt and vinegar chips around me, it’s in my belly before long. I don’t know what it is about them, but just smelling them gets my salivary glands working!
Recently, I’ve been on a total homemade french fry trip. Everything I eat somehow has homemade fries in it, or on it. I don’t think I’d be as into the them as I am without my little french fry chipper and my Actify, they just make my life easy, but don’t despair, you can easily adapt these recipes to cook them in the oven, and the potatoes can be carefully cut with a knife. Trust me, though, it’s WAY easier and quicker with one of these!
These fries are a mash up of a few recipes I found online. I mentioned in my Sweet and Salty Fries post that the trick to a crispy outside and tender soft inside on homemade fries is soaking them in water. That stays true with this recipe, except instead of soaking in cold water for an hour, I parboiled them to help release the starch and impart a stronger vinegar flavour. The results were awesome!
*Note: you can use malt vinegar, which is a flavour I prefer, but malt vinegar is NOT gluten free. I can’t seem to find gluten free malt vinegar anywhere*
- 4 russet potatoes
- 2 cups water
- 2 cups vinegar
- 2-3 tbsp coconut oil
- salt to taste
- Wash and cut the fries as desired, I use a chipper.
- Boil the potatoes in the vinegar and water for 7-8 minutes, or until al dente.
- Remove from water, cool, and dry if possible.
- Add parboiled fries to Actifry, and coconut oil.
- Fry in the Actifry for 10-15 minutes or until golden brown!