Fries

#vegan

Makes 1 large bowl of fries, a side for 4 people.

Ingredients

• 900-1000g potato (about 4), optionally peeled, cut into 0.6cm chunks, soaking in a bowl of water
• 1.9kg water
• 24g salt
• 30ml distilled white vinegar, or convert below
  • Converting distilled white vinegar to other forms of vinegar, pessimistically:
    • For every 100ml vinegar, there is
      • 10ml acid in distilled white vinegar
      • 4ml acid in rice wine vinegar
      • 6ml acid in regular white vinegar
  • What we really want here is the acid in the vinegar to help strengthen the pectin on the outside of the cut fries. You can substitute other vinegar types by taking the ratio of their percentages found here (be pessimistic; take the minimum range of your vinegar and the maximum of the desired vinegar).
• Neutral oil (ie grapeseed) for coating before frying

Method

1. Bring cut potatoes with water and vinegar to the boil. Boil for 10 minutes, stirring ocassionally.
2. Drain potatoes, wait to dry or salad spin if you're impatient.
3. Preheat air fryer to 200ºC. Portion the potatoes into roughly 300g batches of potatoes (or enough to not have much crowding in the air fryer; ideally, every fry makes no contact with other fries, but you'll compromise on this if you cbf doing heaps of batches).
4. For each portion:
   1. Coat in oil (ie with a silicon brush, or by dunking them in a bowl of oil with a mesh strainer).
   2. Air fry for 2 minutes.
   3. If you want to eat ASAP, place in the fridge for 15 minutes. Then head to step 5.
   4. If you're okay with eating later, transfer to the freezer, and freeze for minimum 2 hours or ideally overnight.
5. After your fries are cooled (or ideally frozen), preheat the air fryer to 200–C again. For each portion, cook for 6-8 minutes, or until not soft.