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submitted 4 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 4 months ago (1 children)

I mean you're almost there, that's 50% of the flavorings from ketchup. salt, vinegar, tomato, sugar. doesn't even have to be tomato to be ketchup

[–] [email protected] 2 points 4 months ago

True. But it's the proportions of each that matter. And the type of salt and vineger.

Vinegar goes first because it gives the salt a sticking surface. Apply it when the fries are fresh so that it soaks in a bit better.
heavy on the salt before the vinegar has fully soaked in. Then toss the fries and add a little bit when serving.
Sea salt and Malt vinegar are the best, but any old salt and vinegar will do in a pinch.