Salt Vinegar And Cayenne Fries Recipes

Steps:

• Peel potato and cut lengthwise into 1/2-inch sticks. Rinse potato sticks under cold running water for a few seconds. Transfer to a large bowl. Add vinegar and just enough water to cover the potatoes. Let soak for 30 minutes.
• Preheat the air fryer to 320 degrees F (160 degrees C).
• Drain and pat the potatoes dry. Toss with oil, salt, and pepper in a bowl and transfer to the air fryer basket.
• Cook in the preheated air fryer until soft but not browned, about 16 minutes. Shake the basket and raise the temperature to 355 degrees F (180 degrees C). Air fry for 6 minutes, shake, and check for doneness. Cook until outsides of fries are crispy and browned, about 6 minutes more. Taste and adjust salt before serving.

Steps:

• Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.

Steps:

• Cook fries to package directions on a cookie sheet. Combine salt and cayenne.
• Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately.

Steps:

• Cut potatoes lengthwise into 1/4 inch slices, then into matchsticks.
• Combine water and 2 tablespoons vinegar in a large bowl.
• Completely submerge potatoes in vinegar mixture.
• Soak for 30 minutes.
• Preheat oven to 400 degrees (Or deep fry).
• Drain potatoes on paper towels.
• Transfer to a clean dry bowl.
• Toss with canola oil.
• Arrange potatoes on heavy gauge nonstick baking sheet in single layer.
• Bake for 20 minutes, or until potatoes just begin to brown.
• Turn and bake for 10 minutes, or until browned and crisp.
• Toss with 2 teaspoons vinegar and salt to taste.