Malt Vinegar Oven Fries for 2

By Addie

It may be impossible to recreate the spirit of fair and festival and idyllic seasides, but the malt vinegar oven fries I whipped up this week are pretty dang close. Salty and tangy, crispy and chewy, they have less fat and fewer calories than traditional fries but all the flavor. CB, who isn't crazy about fries said, "I would eat these again." High praise.

Ingredients

• 2 medium russet potatoes (about 7 ounces each)
• 2 tbsp malt vinegar
• 1/2 tbsp olive oil
• 3 generous pinches sea salt

Preparation

Step 1

1) Scrub and dry potatoes. Slice width-wise into 1/2" disks, then slice disks into 1/2" strips. Place cut potatoes into bowl or zipper-seal bag.

2) Pour malt vinegar in a small bowl. Drizzling in olive oil, emulsify oil and vinegar with a whisk or immersion blender.

3) Pour oil and vinegar over cut potatoes, sprinkle with salt, and toss well. Allow to marinate for at least 30 minutes.

4) Preheat oven to 350°. Arrange marinated potatoes on a baking sheet, evenly spaced without much, if any overlap. Bake for 30 to 40 minutes, stirring after 15 minutes, until crispy.

5) Sprinkle with more vinegar and salt, if desired. Serve with your favorite sandwich or in a paper cone for true state fair authenticity. Pucker up…a kiss is in your future.
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REVIEW:

Made these last night! Lots of potential, but I'm going to have to bump up the temperature and/or the cooking time, as some of the fries were a bit underdone. Still, really good flavor. Thanks for sharing this!