Essentials: Salt & Vinegar Wedge Fries
Source of Recipe
From "Burger Night (Williams-Sonoma)" by Kate McMillan
"Roasting on parchment paper is the best way to ensure crispy oven fries. It allows the firm edges of the potatoes to stay intact, rather than sticking to the baking sheet. Malt vinegar, made by malting barley, is the traditional seasoning for British fish and chips. If you can't find it, use white vinegar as a substitute."
List of Ingredients
• 2 russet potatoes, about 1½ pounds total, scrubbed and quartered
• 2 Tbsp olive oil
• Kosher salt and freshly ground pepper
• 3 Tbsp malt vinegar, plus more for serving
• Catsup for serving
Preheat the oven to 450°F.
Cut each potato quarter into five wedges. Pile the potatoes on a baking sheet lined with parchment paper. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the potatoes in a single layer and roast in the upper third of the oven, turning once about halfway through, until golden brown on the edges and fork-tender, about 25 minutes.
While the fries are still hot, carefully transfer them to a bowl. Immediately sprinkle with the vinegar and more salt. Let sit for a few minutes, then serve with the catsup, passing more vinegar at the table.