French fries are not common fare in our household. And if we do have fries at home, they’re always baked, never fried. But when Jeff offered to make his famous turkey melts for Sunday dinner, I thought French fries (and a salad, of course) could be my contribution to dinner. Because if you're gonna have fries, why not go all out?
These flavorful, crispy French fries were indeed the perfect partner for a cheesy, gooey pressed sandwich, but would also go great with a burger. Plus, they’re all the good parts of salt & vinegar chips - potatoes, salt, vinegar - but they don’t completely destroy the roof of your mouth after eating them, which is really great news if you ask me.
If you’re not into the idea of frying, don’t peace out just yet! I fried these babies in minimal oil, only about 1/3 cup max. You could even call them pan-fried French fries? But if that’s still not your thing, you could definitely bake them instead.
Crispy Salt & Vinegar French Fries
Makes 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
4 medium Russet potatoes
1 cup distilled vinegar, plus more for topping
1-4 to 1/3 cup canola oil (enough to coat the bottom of a skillet)
Flaky sea salt & freshly ground black pepper
1. Rinse and slice potatoes into 1/4-inch thick French fries. Add fries to a large pot, adding enough water to cover the fries about 1 inch. Pour in your vinegar and a hefty pinch of salt. Boil over high heat until potatoes are just tender, about 10-15 minutes. Drain and cool fries, allowing them to dry slightly before frying.
2. In a large skillet, heat canola oil over medium high heat. Working in batches, fry the French fries until golden brown and crispy. Remove from pan and onto a layer of paper towels to absorb any extra oil.
3. Once all the fries are done, toss them with salt and a splash of vinegar. Serve hot.
If you prefer to oven bake your French fries instead, skip step 2. Instead, toss parboiled French fries with a bit of olive oil, salt and pepper. Bake at 425ºF until fries are browned.