Salt & Vinegar Oven Fries / by Chelsea Zwieg

What was that? You were so excited to make yesterday's grilled cheese , but just felt that you needed some knockout crispy, salty fries to go along with it? Good thing I'm a mind reader, bearing things like salt and vinegar oven fries for all of your sandwich side syndrome needs! 

I absolutely love salt and vinegar potato chips (second place after jalapeno chips, obviously). When I saw a recipe in Bon Appetit for salt and vinegar potatoes, I knew good things could only come of it. The only problem was, the recipe was for pan fried baby potatoes, which is quite possibly my least favorite way to eat potatoes. So I took the method, the flavor and my excitement and turned them into french fries! 

The fries are parboiled on the stove in a vinegar/water/salt combo which is there the vinegar flavor comes in. Rather than just coating the outside, like a salt and vinegar chips, the vinegar flavor goes all the way through the fries which keeps it from getting muted by the thickness of the fries. Cooking them partially on the stove is also the key to mega crispy oven fries. If you cut your fries thick like I did, they will burn on the outside by the time they are cooked through. Cooking them halfway, and then throwing them in a blazing hot oven with a good coat of olive oil will produce crispy, perfectly cooked and beautifully golden brown fries. Once they are baked, shower them with salt and pepper and devour. 

Salt & Vinegar Oven Fries

| Ingredients

2 large russet potatoes, cut into 1/2" thick strips

1 tbsp. olive oil

3/4 cup distilled white vinegar

1 tbsp. salt, plus additional for topping

black pepper, to taste

| Instructions

Preheat oven to 450. Line a rimmed baking sheet with foil. Set aside.

Place potatoes, vinegar and 1 tbsp. salt in a medium saucepan. Add enough water to cover the potatoes by 1 inch. Turn to high heat and cook for 12 minutes. The potatoes will begin to soften but still be very undercooked and firm. Drain potatoes and spread in a single layer on prepared baking sheet. Toss with olive oil and salt and pepper, to taste. At this point, I also tossed them with another tbsp. of vinegar. This is totally optional, I love me some vinegar and so I was all about it but if you are worried about going overboard, you can always leave that out. They still have plenty of vinegar flavor inside. 

Bake 30-35 minutes until golden brown and very crispy. Stir once or twice during the baking time to make sure they are getting evenly baked. Sprinkle with more salt and pepper and serve (preferably with this beauty of a grilled cheese ).