The Sauce: Potato Marinade – A vegetable marinade, this warm water, salt and vinegar mixture infuses flavor during the preparation process. The potato wedges absorb the tempered vinegar sauce so when they’re roasted, a light vinegary taste is sealed inside the golden fries.
Brine and vine potatoes
I can’t get enough of those salt and vinegar chips, a crispy, crunchy, salty snack and accompaniment. Then I ran into these salt and vinegar oven fries. They’re soaked in a warm water and vinegar solution then baked in the oven rather than deep fried. Serve them with broiled fish or a favorite burger to satisfy your craving for salt and vinegar. I love a fresh vinaigrette over greens or vinegary fishTime canadian veterinary pharmacy online Can viagra generic Bad viagra soft tabs 100mg Purchase cialis 20 mg cena Happier best online pharmacy generic cialis?
and chips. But too much of a good thing reminds me of a childhood memory of vinegar overload.
Ballet lessons consumed much of my after school hours when I was a girl. Body shape and composition is supremely important. Some in the dance world had opinions about how to have a slender body, such as one school of thought which promoted a glass of vinegar a day as a calorie purging intervention. That’s not a diet option I engaged in but even still, vinegar sometimes reminds me of my dancing days and makes me grin. If you’ve ever sipped a teaspoonful of vinegar, chugging down a whole glass sounds akin to torture treatment.
Let’s stick to these lightly seasoned brine and vine potatoes. I’ve made several versions of oven fries, but this salt and vinegar variety got top reviews with my taste testers.
Recipe: Salt and Vinegar Oven Fries
Prep Time: 15 Minutes | Inactive Time: 1 Hour | Cook Time: 35-40 Minutes | Yield: 6 Servings | Level: Easy
- 10 cups water
- 2 cups white vinegar
- 2 Tbsp salt plus 2 teaspoons, divided
- 5 russell potatoes, cut in 1-inch wedges
- 4 Tbsp olive oil
- 1 Tbsp cornstarch
- coarse sea salt
1 Bring the water to a boil in a large pot. Remove from the heat and add the vinegar and 2 tablespoons salt. Then add the potatoes and let marinate for 1 hour.
2 Meanwhile, 15 minutes before the marinating step is complete, preheat the oven to 450 degrees. Place 2 baking sheets lined with non-stick foil in the oven to preheat.
3 Drain potatoes, pat dry and wipe the pot dry as needed. Place the potatoes back into the pot. Add the olive oil, 2 teaspoons salt, cornstarch and toss to combine.
4 Carefully take the preheated baking sheets out of the oven. Divide potato wedges between 2 baking sheets and place back in the oven. Roast potatoes for 35-40 minutes rotating baking sheets and turning potatoes over midway through the baking time.
5 Season with coarse salt and serve.
Non-stick foil keeps the fries from sticking and needs less oil for browning.
The cornstarch creates a light, crispy coating on the fries.
Serve salt and vinegar fries with baked or fried fish, burgers or deli-style sandwiches. Try them with Burgers with Creamy Mustard Sauce, Burgers with Horseradish Sauce, Reuben Sandwiches, Rachel Sandwiches, Chili Cheese Dogs, Slaw and Pepper Dawgs, Grilled Ham and Cheddar on Wheat, and BLAT on Wheat.
- Exchange olive oil for canola oil.
Inspiration – Martha Stewart
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: September 17, 2012