Oven Fries

Based on this post by Ethan Chlebowski.

Ingredients

• Potatoes
• Vinegar
• Salt
• Oil

Also need paper towels for draining fries.

Steps

• Peel potatoes.
• Cut up potatoes into fry-like shapes. Keeping them an even thickness is important to avoid burning.
• Boil water. Add salt like for pasta and a splash of vinegar. Only need enough water to barely cover potatoes.
• Boil until potatoes are a bit softened, about 8 minutes.
• Drain potatoes by using lid of pot. Dumping them into a colander tends to break them.
• Dump potatoes onto sheet pans to dry a bit. Dark pans (i.e., well-seasoned pans) will roast a bit better.
• Let potatoes steam off and dry a bit while oven preheats to 450°F.
• Once potatoes aren’t steaming so vigorously, coat them with oil. I just splash some oil on top and then flip them over on the pan with my hands.
• Roast 15 minutes. Use convection if you have it. Might make the times a bit shorter.
• Flip over potatoes. If your oven doesn’t heat evenly, swap the racks that the pans are on. If you have convection, that’s probably not necessary.
• Roast 15-20 more minutes. The smaller the potatoes are cut, the less time they will need.
• Line a bowl with paper towels.
• Dump fries into