I remastered Adam Ragusea's Crispy Oven Fries.

Summary by Krater

The creator improves Adam Ragusea's oven french fries recipe using food science techniques including smaller fry size, higher saturated fat oil, vinegared boiling water to prevent pectin breakdown, and salting the boiling water.

From the video

Answers: How can I make Adam Ragusea's oven french fries recipe faster and crispier?

• oven french fries recipe improvements
• food science of french fries
• preventing pectin breakdown with vinegar
• internal seasoning via boiling water
• crisping speed with peanut oil

Ingredients

• 4 russet potatoes
• 1/4 quart water
• 1 tbsp vinegar
• 3 finger pinch salt
• 1/4 cup peanut oil
• generous pinch salt

What it concludes

• Smaller food with ample space to dehydrate cooks and crisps faster than larger food.
• Higher saturated fat content in oil crisp food more efficiently, making peanut oil crispier than olive oil.
• Acidic boiling environments reduce or prevent the breakdown of pectin in potatoes, keeping fries intact during boiling.
• Salting boiling water internally seasons potatoes through diffusion.
• Boiling potatoes with vinegar and salt produces fries that maintain their structure and crisp faster.