Overview
- Clarín reports Ferran Adrià’s method of poaching potatoes in oil at about 140°C, then finishing near 180°C to cook the center first and set a crisp shell.
- Los Andes details a brief boil in water with a little white vinegar to keep pieces intact by slowing pectin breakdown in potato cells.
- The vinegar boil works with simple ratios, using about one tablespoon per liter of water and an 8–10 minute simmer until just tender.
- Both guides stress drying the potatoes well before frying to avoid dangerous splatter and to get even color.
- They also warn not to crowd the pan because cooler oil makes fries soggy, and they note that a small amount of vinegar does not leave a strong taste.