When I was little, my family used to go to the fair every year. My father would always eat french fries and load them up with malt vinegar. For me, it was grown-up food at its finest. My mother would turn her nose up at the fries, preferring her’s plain with salt. There is one thing about my father, he knew his way around potatoes, in whatever form they may have taken.
I am a product of my food environment, appreciating my fries plain or with malt vinegar, my mashed potatoes creamy, and my baked potatoes baked without a foil wrapping so that the skin can get full flavored from the oven heat. In my food preferences, potatoes rank second only to bread. And french fries? They are at the top of the potato list.
Recently I was making oven fries, thick wedges with the peelings left on. On a whim I decided to toss the uncooked potato wedges with malt vinegar. Those days of going to the fair with my parents in the still hot South Carolina October evenings came floating back into my mind when I took my first bite. It was a pretty good memory, especially when I recalled my father standing by the french fry stand happily dowsing his fresh, hot fries with a bottle of malt vinegar.
For these fries, I used large russet bakers, unpeeled and cut into thick wedges. The malt vinegar gave the fries a pleasant tang, not as deep and zingy as it is all on its own, yet somehow better. Smoked paprika brought some depth, hinting at woodsiness and warmth. The salt and pepper? They did what they do.
John and I couldn’t stay out of the fries. We ate way too many, but something about them was just irresistible. Maybe next time around, I’ll make the fries as a main course and have a side salad of something healthy. Or maybe they will be a side for our favorite homemade hamburgers or sloppy joes. Or maybe we’ll just have a heaping plate of fries, all by themselves, beautiful in their oven-fried glory.
Place the fries in a single layer on the lined baking sheet. Bake at 450°F for 15-20 minutes. Then, carefully flip the fries and cook an additional 5-10 minutes (or until your desired crispness). Drizzle with vinegar and salt to taste.
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When I was little, my family used to go to the fair every year. My father would always eat french fries and load them up with malt vinegar. For me, it was grown-up food at its finest. My mother would turn her nose up at the fries, preferring her’s plain with salt. There is one thing about my father, he knew his way around potatoes, in whatever form they may have taken.
For these fries, I used large russet bakers, unpeeled and cut into thick wedges. The malt vinegar gave the fries a pleasant tang, not as deep and zingy as it is all on its own, yet somehow better. Smoked paprika brought some depth, hinting at woodsiness and warmth. The salt and pepper? They did what they do.
John and I couldn’t stay out of the fries. We ate way too many, but something about them was just irresistible. Maybe next time around, I’ll make the fries as a main course and have a side salad of something healthy. Or maybe they will be a side for our favorite homemade hamburgers or sloppy joes. Or maybe we’ll just have a heaping plate of fries, all by themselves, beautiful in their oven-fried glory.
Now just pour the malt vinegar over the potatoes. I’ll admit that I did measure the vinegar. The first time I made these potatoes, I just poured it over them without measuring. But, since they turned out so well and I wanted to share the recipe with you, I measured the vinegar. It was a good exercise for me.
I am a product of my food environment, appreciating my fries plain or with malt vinegar, my mashed potatoes creamy, and my baked potatoes baked without a foil wrapping so that the skin can get full flavored from the oven heat. In my food preferences, potatoes rank second only to bread. And french fries? They are at the top of the potato list.
Inching my way closer to that goal is at least trying to find a way to prepare fries in a slightly more nutritional way. I’m not afraid of the carb (and you shouldn’t be either). We all need carbohydrates in our diets to maintain balanced nutrition and provide us with energy for our bodies to function. The potato does that wonderfully while containing fiber, vitamin C & vitamin B6. On its own the potato could easily be consumed daily. The key is how you prepare the potato. Baked, steamed, boiled all work. It’s the added oils & salt that can turn the once healthy item into both a nutritional dilemma & delicious treat. Which is why balance is key! You can still have your fries & eat them too with a couple of alterations. First, let’s oven roast those potatoes. A simple reduction in the amount of oil used to cook them still yields a perfectly crispy on the outside, creamy on the inside bite. Second, let’s season them with some salt & vinegar. Heavy on the vinegar (in my opinion) & just a sprinkle of salt. This packs a ton of flavor & turns in ordinary potato into something just a little extra. And there is nothing wrong with extra!
You might also like some of these recipes to go with your fries & other snacks…
I should apologize in advance for the following ode to french fries. Really it should be an ode to the wonderous potato but for now we will focus on just the french fry. Whom ever the lovely individual that created the french fry, I whole-heartedly thank you. Fries are simply the best thing ever. I know, I know, I’ve said that with many a food item. I genuinely mean it every time I say it too. The fry however, well it gets its own special place on the top food item list. If it was nutritionally acceptable I would eat them daily. No joke! Sadly, they are not, so in turn I do not, but let me tell you if there ever is a way to make that happen I am 100% on board.
The Secret to Crunchy Fries [Vinegar Method]
FAQ
Does vinegar go on fries?
Do Americans put vinegar on french fries?
Do British people put vinegar on fries?
Do people dip their fries in vinegar?
What kind of vinegar goes with french fries?
One popular choice for pairing with fries is white wine vinegar. This type of vinegar offers a slightly sweet and subtle flavor, with a milder acidity compared to other varieties. Its delicate taste allows the natural flavor of the fries to shine through, making it a great option for those who prefer a more understated accompaniment.
Can you put vinegar on Fries?
To enjoy vinegar with fries, simply drizzle it over the hot, freshly cooked fries or serve it on the side for dipping. Some people also prefer to sprinkle a little salt over the vinegar-doused fries for an extra burst of flavor. Can I mix different types of vinegar for fries? Absolutely!
How much vinegar do you put in French fries?
The recommended amount of vinegar to use when making crispy French fries is 1 tablespoon per 1 pound of potatoes. This amount will provide enough flavor to make the fries taste great, without being overpowering. It is also important to soak the fries in vinegar for at least 30 minutes before cooking.
What vinegar goes with fried potatoes?
Each type of vinegar brings its own unique characteristics to the table, adding a tangy and acidic kick that perfectly complements the savory goodness of fried potatoes. One popular choice for pairing with fries is white wine vinegar. This type of vinegar offers a slightly sweet and subtle flavor, with a milder acidity compared to other varieties.