I needed a side to go with my Black Bean Baby Cakes, so I decided to make these fries. They were pretty easy, although no one could really taste the malt vinegar. I guess I just didn’t use enough! Some of my fries didn’t get crispy. I need to be more consistent with my potato-cutting!
Sea Salt and Vinegar French Fries
(Chloe’s Kitchen, Chloe Coscarelli)
2 large russet potatoes, peeled and cut into 1/4″ fries
1-2 tbsp olive oil
malt vinegar for drizzling
1. Preheat the oven to 400 degrees F. Lightly grease a large rimmed baking sheet.
2. In a large bowl, submerge potato sticks in cold water and let soak for 15 minutes. Drain potato sticks and pat dry thoroughly with a paper towel.
3. Transfer potato sticks to the prepared baking sheet in one layer and drizzle with enough oil to lightly coat each stick. Season with salt and bake for 30-40 minutes, or until evenly browned with crispy edges. Be sure to turn with a spatula occasionally. Remove from oven and lightly drizzle the vinegar onto the fries to taste. Season with more salt to taste.