These fries have a crunchy outside with a soft creamy centre. Salt and vinegar add zing and flavor, making them an extra special favorite.
- 3 lb russet or baking potatoes -
- 2 cups vinegar -
- 2 cups water -
- Olive Oil -
- Sea Salt -
1. Preheat oven to 450°
2. Wash potatoes but don’t peel. Cut the potatoes into wedges lengthwise. In a large bowl mix, add both water and vinegar. Let potato wedges soak for ½ hour. Strain and pat dry.
3. Line a rimmed cookie sheet with a thin layer of olive oil. Place teh oiled cookie sheet in oven for 2 minutes and then add potato wedges, in a single layer. Bake for ½ hour. Turn over each one and bake for 25 minutes more. Remove from oven and sprinkle with vinegar and sea salt. Serve immediately.
Tip: You can make these a few hours ahead. Just follow the directions until the potatoes have finished their first ½ hour of baking. Leave at room temperature and finish baking when ready to serve.
These fries are pictured together with Oven Fried Fish.