Baked Salt and Vinegar Fries

If you like salt and vinegar potato chips then you are going to absolutely love by Baked Salt and Vinegar Fries. So much flavor you may not even want ketchup.

When I think french fries, I automatically think of a big scoop of ketchup. But, believe me, that you may not want ketchup once you’ve tasted my Baked Salt and Vinegar Fries. 

But since there are those people who just can’t give up their ketchup, I’ll serve on the side, but you won’t find any on my french fries. 

These fries are baked but super crispy and tangy from the vinegar

how to make the fries

1. Slice the potatoes to your desired thickness.
2. Soak the potato slices into a shallow baking dish filled with vinegar.
3. When they are finished soaking, line them up on a parchment paper covered cookie sheet. 
4. Add salt and pepper and bake. 

What type of vinegar should you use?

I lived in Europe for several years as a kid so I grew up eating traditional fish and chips. It was always my go-to on Fridays for school lunch.

Because of that, I prefer to use malt vinegar to eat with my fries. I would actually rather eat french fries with malt vinegar than ketchup.

But for this recipe, I used apple cider vinegar as the soaking vinegar because I usually have a large bottle in my pantry. 

what’s the difference between malt vinegar and apple cider vinegar?

Malt vinegar is made from barley and it has a sweet but yeast-type flavor. 

Apple cider vinegar is made from fermented apples and it also has a sweet flavor but very tangy. 

You can really use either malt vinegar or apple cider vinegar for this recipe. 

Baked Salt and Vinegar Fries

If you like salt and vinegar potato chips then you are going to absolutely love my Baked Salt and Vinegar Fries. So much flavor you will not even want ketchup.

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Course: Side dish/Snack

Cuisine: American

Keyword: baked fries, salt and vinegar fries

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Servings: 4 servings

Author: Laura Franco

Ingredients 

1x2x3x

• 2 large russet potatoes
• 1 cup apple cider vinegar
• 1 TBS extra virgin olive oil
• Salt - I used sea salt

Instructions

• Preheat oven to 400°
• Wash potatoes.
• Leave the skin on the potatoes and slice them,
• Lay the sliced potatoes in a shallow baking dish.
• Add the vinegar, making sure that each potato slice is submerged in the vinegar.
• Let them sit on the countertop for 45-60 minutes.
• Pour off the vinegar.
• Pat the potato sices dry with a paper towel.
• Line a cookie sheet with parchment paper.
• Toss the potato slices in the olive oil and salt them liberally.
• Lay them on the cookie sheet and bake them for 35-40 minutes turning them half way through the cooking time.
• When they are finished, lightly salt them again and serve.