Vinegar Fries

Ingredients

3 to 4 Idaho potatoes, washed

3 cups white vinegar

3 cups cold water

1 to 2 cups kosher salt

Frying oil

Directions

Cut fries to desired thickness and submerge in water for 1 hour. Warm the frying oil up to 300 degrees Fahrenheit. Drain fries, preserving the oil, and pat dry; then, drop fries in the oil and cook (blanch) for three-and-a-half minutes. Once all fries are blanched, cool them in the refrigerator. Mix the salt, vinegar and water in a large container. Taste to see if you want more salt. It should taste like salty sea water. Combine the vinegar and fries and let sit for up to four hours.

Drain off. You can keep the vinegar solution for a second use, but after using it twice, discard the vinegar. Heat the frying oil back up to 350 degrees Fahrenheit and fry the potatoes until golden brown. Salt generously and enjoy.

CHEF'S TABLE

BY PETE MCKENNY

~ Pete McKenny, General Manager and Executive Chef at SpringHouse Restaurant, trained at four-star restaurants and Forbes four-star resorts in Ohio,Washington, Arizona and Vermont before returning to Russell Lands on Lake Martin, where he began his career as chef de cuisine at Willow Point Golf & Country Club 12 years ago.