Believe it or not, it is possible to achieve super crispy fries without a deep fryer. Choosing the right potatoes (like a high-starch russet), the right oil (like peanut oil), and adding a little vinegar during the boiling process will give you a one-way ticket to crunch town. The recipe is simple, but be ready to spend some time around the oven. Trust us, it's worth it. If you have flake salt, hit those chips right out of the oven with that too.
- 1 ½ pounds large russet potatoes (or yukon gold), peeled and cut into ¾-inch sticks
- 2 tablespoons white vinegar
- ¼ cup peanut oil (or canola)
Preheat the oven to 500°F with a rack in the center position.
Meanwhile, in a medium pot over medium heat, add potatoes, vinegar, 3 teaspoons salt and cover with cold water. Bring to a gentle boil, and cook until potatoes can be pierced with a fork but are still firm, 12 to 15 minutes. Gently strain, then transfer to a large bowl, and cool for 5 minutes.
Add oil to potatoes and very gently toss, being sure to avoid breaking. Add more oil if not fully coated. Gently transfer potatoes to a baking sheet and spread out evenly. Place in oven and bake until golden brown on one side, about 20 minutes. Reduce temperature to 475°F, flip potatoes, and bake until evenly golden brown and crispy, about 20 minutes.
Transfer the crispy potatoes to a large bowl, sprinkle with salt and toss to coat. Serve immediately or keep warm before serving.
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Wild at Home
with Richie Mann
Join Richie and the crew as they explore that great English tradition — fish and chips! Fish eaters from London to Madison aspire to a plate of hot and crispy fish and chips in their home kitchens. Lucky for you, with a few chip tips and some proper fish batter etiquette, that super crispy crunch is just a halibut’s tail away. But don't forget to save a few minutes for the homemade tartar sauce. Your mouth will thank you.