Southern Raw Fries Recipe
Thin sliced Michigan potatoes, fried so that they are kind of crispy & kind of floppy. Topped with a smidge of kosher salt & drizzled with white balsamic vinegar.
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Ingredients
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Potatoes
Frying
Method
Preparation
- 1
- 2
Soak the Slices
Place the potato slices in a large bowl filled with cold water. Allow them to soak for at least 30 minutes. This step helps remove excess starch and will help achieve a crispier texture.
Cooking
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of potato in; if it sizzles, it's ready.
- 4
Fry the Potatoes
Remove the soaked potato slices from the water and pat them dry with paper towels. Carefully add a handful of potato slices to the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes or until they are golden brown and crispy yet still slightly floppy.
- 5
Drain the Fries
Using a slotted spoon, remove the fries from the oil and transfer them to a plate lined with paper towels to drain excess oil. Sprinkle immediately with kosher salt to taste.
Serving
- 6
Drizzle with Balsamic Vinegar
Once all the fries are cooked and drained, arrange them on a serving platter. Drizzle the white balsamic vinegar evenly over the fries for added flavor.
- 7
Enjoy!
Serve the Southern Raw Fries while warm, and enjoy the unique combination of crispy and floppy textures, enhanced by the tangy balsamic vinegar.
