A YouTuber might have finally discovered the secret to making the perfect crispy potatoes, and it includes cooking them in a common kitchen ingredient. For years we have been trying to find the best ways to make the perfect potatoes, with the perfect fluffy texture inside.
Whether we’re making chips, french fries or something in-between, it seems like everyone has had their say on the best method to producing the perfect result. Since the advent of the air fryer over the last decade, cooks have been introduced to new ways and methods of preparing their potatoes before the air fryer peforms its magic and turns them into the crispy treats we know and love.
As many passionate chefs will know, success in getting the perfect crispy potatoes lies in how they are prepared.
There have been a number of different methods tested that include adding animal fat, olive oil or leaving them to sit in salty water for hours among others. But in a new video posted on YouTube by Sonny Hurrell, who runs the ThatDudeCanCook channel, he sampled six common ways we can prepare our potatoes before finally placing them in the air fryer.
After carefully sampling five other methods, he landed on one that was a clear winner ahead of the rest after adding one unusual ingredient.
Bringing the water to the boil and adding salt, which is a common step for those making crispy potatoes, he went a step further as he then added two tablespoons of regular white vinegar and then left them to par boil. He then left them until they’re tender enough to be pierced easily with a fork.
Following a 12-minute wait for them to finish boiling in the water, he moved on to the next step. He said: “All you’ve got to do then is strain them off and let them sit for three or four minutes to steam, because all that steam is doing now is really drying them out which makes them so much better for the next step.
“Now to get the textured effect, I’m simply just going to start tossing them in the insde of the strainer, becuase all of the little holes around the outside give it that textured effect.”
Then evenly distributing them in the air fryer, he left them for 22 minutes before checking his final results. After leaving them for a minute or two before finally sampling them, he was blown away by how delicious they were, with a “nice and crunchy outside and a nice and fluffy inside”
Following the conclusion of all six cooking methods, he explained how the addition of vinegar proved to be the best method ahead of the rest, saying: “Blanching them in that salty water with a little bit of vinegar and then tossing them in oil seasoning and air frying is the way to go.”