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.
Layer Potatoes and Meatballs – DON’T LOSE THIS
Cinnamon Baked French Toast
Time and time again, I always reach to make this recipe!
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Goodbye, yellow streaks on the toilet, cleaning products do not solve anything: this is the only way to get rid of the problem
My family just couldn’t get enough of it! Next time, I’m making twice as much!
Just add ground beef to potatoes! Simple recipe for dinner!
Too many people still use and enjoy this classic old device.
We love these bites! Served them at Sunday football, and there were 0 leftovers
