Good morning,
I watched Chef Jacob's video on making seasoned wedged pototes.
I have a couple of questions, as I have some pototes that are waiting to be used!
1. Can I use malt vinegar or balsamic vinegar in substitution of white vinegar since my bottle has run dry!
2. If you don't freeze the chips, do they still taste as good as what you say they do? I was thinking I might make them and then fry them off to eat - but it occurs to me that maybe I should make them, then freeze them and eat them another day.
3. Do you have to have a fry mix - or would they be ok, seasoned in salt and pepper?
I can't wait to try this out, but first I need to know whether or not, I can use malt vinegar in substitution.
Look forward to hearing from you. Thank you once again for the excellent resources that you provide.