Oven Fries
by Theophilos Giannakopoulos
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