Salt and Vinegar Fries

Chrissy Teigan is another one of my best friends. I am obsessed with both of her cook books, Cravings and Hungry for More. I talk about these all of the time. If you are looking to add to your cookbook collection, get them...both. Or, grab them for a fellow foodie. They will be so happy.

These salt and vinegar fries are delicious. They don't give off the same powerful salt and vinegar taste as your typical potato chips, it's more of a subtle flavor that makes a great impact. Confusing I know, but once you try them, you’ll totally understand. And the subtle yet powerful flavor is perfect because it won't over power whatever else you serve with them. you will find, you don't have to fry these to get that perfect crispy outside with the soft inside. That's a win in my book. Note, I have only done these in the oven but think they would be amazing in an air fryer too.


2 cups distilled white vinegar

1/4 cup kosher salt, plus more for seasoning

4 large russet potatoes (or three pounds) with skin on and cleaned

6 tablespoons of vegetable oil

Finely chopped chives for garnishing

Directions from Chrissy herself:

Preheat the oven to 450°F.

In a large pot, combine 6 cups of water, vinegar, and 1/4 cup kosher salt and bring to a boil over high heat.

Meanwhile, cut the potatoes: Stand each potato up on its long side and cut it lengthwise into 1/2-inch-thick ovals. Stack the ovals and cut them lengthwise into batons (basically, make French-fry shapes, OK?).

Line a baking sheet with a kitchen towel. Put the potatoes into the water (it's OK if it's not boiling yet), bring to a boil, and boil for 8 minutes. Remove with a slotted spoon (be careful not to break them; they should still be sort of firm but bendy) to the lined baking sheet to soak up all the additional liquid. Spread the potatoes out in one layer and blot them dry with paper towels. Let cool.

Transfer the potatoes to a large bowl and toss with 2 tablespoons of the oil and 1 teaspoon salt. Divide the remaining 4 tablespoons oil between two large rimmed baking sheets (2 tablespoons per sheet).

Heat the oiled sheets in the oven until very hot but not smoking, 5 to 6 minutes. Using an oven mitt, remove the sheets form the oven and quickly divide the potatoes between them, making sure they all actually sit on the surface of the pan. Return to the oven and bake until the undersides are brown and crisp and the top edges are darkened, about 20 minutes. Open the oven, scrape the fries with a metal spatula to turn them, then bake until the fries are golden and crisp all around, another 10 minutes. Drain on paper towels and season with more salt. Garnish with chives.

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