Crispy Onion Fries

Ingredients

  • 3 russet potatoes

  • 2 tablespoons apple cider vinegar

  • 4 teaspoons kosher salt,, divided

  • 1 tablespoon cornstarch

  • 1/4 cup vegetable oil

Instructions

  • Scrub the potatoes, peel them (if desired) and cut them into 3/8 to 1/2-inch planks.

  • Cut the planks into 3/8 to 1/2-inch batons.

  • Combine very hot tap water in a large bowl with the vinegar and 1 tablespoon of the salt.

  • Soak the cut potato batons in the liquid for 15 to 30 minutes.

  • Drain the potatoes and thoroughly blot them dry with clean towels.

  • Place 2 foil-lined baking sheets in the oven and preheat to 450 degrees F.

  • Place the cornstarch, remaining teaspoon of salt, and oil in a medium bowl and add the potatoes.

  • Toss the potatoes in the oil mixture until well-coated.

  • When the oven has reached 450 degrees F, quickly remove the baking sheets, mist them liberally with non-stick spray, and arrange the potatoes on them in an even layer (trying not to allow the potatoes to touch each other).

  • Bake the fries until golden brown and crisp on all sides, turning them every 6 to 7 minutes (approx. 25 to 30 minutes total).

Haley Smith