These Salt and Vinegar Freezer Fries Have All the Flavor and None of the Moisture

Photo: Poring Studio (Shutterstock)

French fries are my favorite form of prepared potato, even from the freezer at the grocery store. They reach their peak when freshly made, piping hot, crispy on the outside and tender on the inside. This is why dousing my homemade fries with vinegar is such an inner struggle: Keep it simple and basic? Or sauce them after the fact, which tastes good but is dull and wet. Turns out I've been doing it backwards this whole time. The best way to get that salty vinegar punch without having to endure soggy fries is to season the fries well before cooking them.

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