Vinegar French Fries - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 russet potatoes, cut into 1/4-inch strips (about 2 1/2 pounds)
- 4 tablespoons distilled white vinegar
- Vegetable oil, for frying
- Kosher salt
Instructions
- Soak the potatoes in enough cold water to cover, stir in 2 tablespoons vinegar and place in the fridge for at least 1 hour and up to 4 hours. When you refrigerate the potatoes, the starch will turn to sugar which is a good contrast to the vinegar in this recipe.
- Heat a large Dutch oven with 3 inches of oil to 325 degrees F.
- Strain the potatoes from the water and pat them completely dry. Cooking in batches, fry the potatoes in the hot oil, moving the fries with a spider or slotted spoon to keep them from sticking to each other, until the potatoes are softened and very light golden brown, about 4 minutes.
- Remove the fries onto a cooking rack and raise the oil temperature to 375 degrees F. Fry a second time until the fries are golden brown all over, 2 to 3 more minutes. Toss with the remaining 2 tablespoons vinegar, season with salt and serve.
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