Empty My Fridge
I remastered Adam Ragusea's Crispy Oven Fries.
Ingredients
- Potato3–5
- Saltto taste
- Vinegar
- Peanut oil
Instructions
- Bring a pot of water to a boil on high heat.
- Preheat the oven to 450°F/232°C, using convection if available.
- Peel the potatoes and cut them into roughly 1/2 inch thick fries (or your preferred size).
- Once the water boils, add the vinegar and a large pinch of salt, stirring to dissolve. Add the potatoes and boil for 8 minutes.
- Drain the fries in a colander and let excess steam evaporate for a couple of minutes.
- Spread the fries on a large baking sheet, pour over the peanut oil, and toss so each fry is fully coated, leaving a thin layer of excess oil on the pan. Use 2 sheets if crowded.
- Roast for 15 minutes, then flip each fry. Drizzle with more peanut oil if they look dry.
- Roast for another 15-20 minutes until browned and crispy, longer if needed.
- Drain the hot fries on a paper towel in a bowl, season immediately with salt while still oily, toss to absorb excess oil, and adjust the salt to taste.
Summarized from Ethan Chlebowski's video. Watch it for the details.
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