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Why do I need to use corn starch and vinegar while making restaurant potato fries?
Corn starch and vinegar are sometimes used in the process of making restaurant-style potato fries to achieve specific texture and flavor characteristics. Here's why they might be used:
Both these techniques are employed to elevate the taste and texture of homemade fries, making them more closely resemble the fries you might enjoy at a restaurant. Keep in mind that the exact methods and proportions can vary, and it's worth experimenting to find the balance that suits your taste preferences.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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