Friday, June 8, 2012

Salt and Vinegar French Fries

This is now the FOURTH time in the last 3 weeks I have made these fries, and each of the first three times, I ate them so quickly I completely forgot to take a picture and document their glory!!!

Shown here with Cooper Burgers and Sweet Potato'au Gratasanga - links coming soon!

Vinegar-Infused Fries - inspired by Umami Girl
1. Use at least one potato per serving. I have used fingerling, russet and yukon gold, all with great success.  If I'm cooking for a munchie session with Tony, I'll do at least 4 good sized potatoes (or way more fingerlings).  For a party of 6, use at least 8 med/large potatoes (or way more fingerlings)

2. Cut them into fry shapes. I cut in half lengthwise, then cut the "tops" off each half, making four long slabs ~1/2" thick.  Then, I slice each slab in to 3 or 4 pieces for more or less equal sizes.

3. Put the fries in an appropriately large pot - cover with regular ol' white vinegar, and maybe with water too. (I have, upon running out of vinegar because of these fries, gone to a 1/2 water/vinegar ratio, or less, and they always turn out good and tangy.

4.  Bring to a boil, and boil until fork tender

5. Let the potatoes cool in the pot with the liquid until cool (or about half an hour - mine are always still warm)

6. Preheat the oven to ~425 (400-450 are good roasting temps)

7. Drain in a colander, and pour some oil on a baking sheet (safflower/sunflower is good because it has a high smoking temp.  Please don't ever use "canola" oil for anything, ever, and watch out for GMOs in soybean oil).

8. Mix around the potatoes in the oil (I use my hands) until they are all well coated.  Then, dash on your favorite seasonings - I use generous amounts of kosher salt and freshly ground pepper, as well as smoked paprika (or cayenne if I have a cold/allergies).  There are lots of possibilities!

9. Bake for a while - wouldn't you love it if I kept track of times?  :(  10 minutes?

10. When you decide they are "halfway" done, take out the pan, close the oven, and flip each one over so they will be golden on all sides.  Place back in the oven, and cook until almost done.

11. If needed, turn on the broiler for the last few minutes.

ENJOY!!!!  Use your favorite dips. I've been into a blue cheese dressing/Plochman's stone ground mustard blend.  THESE FRIES ARE SO GOOD!!!!!!!  I don't think I'll ever make fries any other way!

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