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Salt and Vinegar Oven Fries

Piquant, briny oven baked french fries.

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 Salt-and-Vinegar-Oven-Friesfresh vinaigrette over greens or vinegary fish

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.

2011 AniversaRecipe – Taco Salad with Creamy Tomatillo Sauce and Coleslaw

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.

Cut-Potato-Wedges-with-an-Apple-SlicerCut the potatoes with an apple cutter/corer to speed prep and make even wedges. For a steady base, slice a small piece off one end of the potato.

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.

Dish Designer

  • Exchange olive oil for canola oil.

Inspiration – Martha Stewart
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 17, 2012

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7 Responses to Salt and Vinegar Oven Fries

  1. Audrey September 18, 2012 at 5:12 pm #

    These are delicious!!! I like the picture of the potato slicer. Very cool.

    • helenhorton September 19, 2012 at 6:02 pm #

      Love the slicer for fries. In one fell swoop you have a serving of potatoes prepped.

  2. holly September 19, 2012 at 4:10 pm #

    We had some farm red potatoes and I tried this last night. YUM. I only had 1 cup of vinegar left, so they weren’t as strong as they should be. However, David’s eyes lit up [he isn\'t a potato fan AT ALL] — “mmm, these are good!”

    • helenhorton September 19, 2012 at 6:05 pm #

      Red potatoes would be more colorful. Way to go!!

  3. Lindsay October 20, 2012 at 6:31 pm #

    These sound fantastic and not too hard for such an amateur. I will report back when I try them!

  4. Cheryl December 11, 2012 at 10:41 pm #

    But the question of greatest importance — is that a dish of homemade fry sauce on that plate? And if so, where do I find the recipe?

  5. helenhorton December 11, 2012 at 11:22 pm #

    Yeah! you can’t find fry sauce in DC. It’s definitely an ‘out West’ condiment. Mix equal parts of ketchup and mayo for a basic ‘go to’ fry sauce. If you like a kick, add a dash of Tabasco or Texas Pete’s hot sauce.

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