Salt & Vinegar French Fries

One of the things I managed to do while I was away was eat french fries in my absolute most-favoritest manner: salty and vinegary.

I mean, really, there is nothing better than the summer nights when you're out at a carnival or a race track and you get those super hot - fresh from the oven - crispy all over french fries in those cute little individual-sized boxes.  You walk over the the table full of condiments and pour on just enough extra salt to throw you into heart failure.

And then, you behold the little bottle of malt vinegar.  At first, you're timid, splashing just enough onto your plate to coat your fries like expensive cologne.  Then you remember just how great salt and vinegar really is, and tip the bottle back until it's dripping out the corners of that flimsy little paper box.

Been there.  Done that.

The only problem I have is that the vinegar tends to soggy down my crispy fries.  This recipe prevents that because the vinegar is already in the fry.

Perfection, people.  Pure perfection.



Salt & Vinegar French Fries

2 pounds potatoes
3 cups vinegar
2 tbsp olive oil
Salt & Pepper to taste


In a large pot, bring the potatoes to a boil in the vinegar.  If the vinegar does not cover the top of the potatoes, you can use more or use water instead.

Once the vinegar is boiling, reduce heat and simmer until the potatoes are fork tender and boiled through.  Turn off the heat and let the potatoes cool in the vinegar.

Remove the potatoes from the vinegar and cut them into long fries.  Put the fries on a baking sheet and drizzle with oil, salt and pepper.

Bake for 17-20 minutes, or until the outside of the potato fry gets golden brown.

Sprinkle with more salt and vinegar if needed.




Listening to:  Willow Smith - Whip My Hair