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Salt and vinegar oven fries with garlic aioli

Yields8 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

These salt and vinegar oven fries served with a garlic aioli will make you wonder why you ever bothered with soggy french fries and ketchup.

Salt and vinegar oven fries

FOR THE SALT AND VINEGAR OVEN FRIES
 8 cups water
 2 cups white vinegar
 10 ½ tablespoons sea salt¬†(divided)
 5 russet potatoes ¬†(about 2 to 2-1/2 pounds)
FOR THE GARLIC AIOLI
 1 cup mayonnaise
 3 cloves garlic, grated
 2 teaspoons fresh lemon juice
 ¼ teaspoon salt
FOR THE SALT AND VINEGAR OVEN FRIES
1

Make a brine
In a large pot over medium to high heat, bring the water to a simmer. Remove the water from the heat and whisk in the vinegar and 2 tablespoons of salt until the salt has completely dissolved. Let cool.

2

Prepare the potatoes
Cut each potato lengthwise into 1/4-inch-thick slices (older potatoes work best). Place the slices flat against the cutting board and cut the potatoes lengthwise 1/4-inch-thick slices again, trying to keep the fries as uniformly sized as possible. Place the cut potatoes into the salt and vinegar brine and soak for 1 hour. Russet potatoes are the best choice for crispy fries because of their high starch content and low moisture (lower moisture is also why older potatoes tend to crisp better).

3

Dry the fries
Place the fries in a colander and rinse to remove excess starch. Pat the fries dry with a tea towel (paper towels will work too). The fries need to be as dry as possible for the best results. Adjust 1 rack to the bottom position and preheat the oven to 425 degrees F. The bottom rack will crisp the fries more effectively as it heats the underside of the baking sheet more efficiently and allows more steam to circulate away.

4

Cook the fries
Preheat the baking sheet in the oven for 5 minutes. In a large mixing bowl, toss the fries in peanut (or canola) oil with the remaining sea salt until the fries are completely coated. Line the baking sheet with parchment paper and arrange the fries in a single layer being careful not to overcrowd the fries. Cook the fries for 30 to 35 minutes until they're cooked all the way through and are golden brown and crispy. While the fries are cooking, flip the fries over about halfway through the cooking process and open the oven door occasionally to let some of the steam out.

FOR THE GARLIC AIOLI
5

In a small bowl, whisk together the mayonnaise, lemon juice, salt and garlic until they are completely incorporated. Set aside.

Nutrition Facts

Servings 0