Oven French Fries
from https://www.eatingwell.com/

Classic french fries get their crispy exterior and pillowy soft interior thanks to a dunk or two in hot oil. The trick for achieving the same craveable results minus the deep fryer is to boil cut-up potatoes in salted, acidulated water prior to putting them into the oven. Yes, it's an extra step, but it's worth it. The salt helps extract excess moisture from the potatoes while the vinegar strengthens the exterior and helps the fries hold their shape. The result? Crispy on the outside and creamy on the inside.

8 cups water
1 tablespoon cider vinegar
1 ¼ teaspoons salt, divided
1 ½ pounds russet potatoes, scrubbed
3 tablespoons extra-virgin olive oil

Place a rimmed baking sheet in the oven; preheat to 425°F. Combine water, vinegar and 1 teaspoon salt in a large pot and bring to a boil over high heat.

Cut potatoes into ½-inch-thick sticks. Add to the pot, reduce heat to medium and cook just until starting to become tender, 8 to 10 minutes.

Carefully remove the potatoes to a clean kitchen towel with a slotted spoon. Gently pat dry, then transfer to a medium bowl and toss with oil. Carefully spread the potatoes in a single layer on the hot baking sheet. Bake, flipping halfway through, until golden and crispy, 30 to 40 minutes.

Transfer the fries to a paper-towel-lined bowl. Let rest for 2 minutes. Remove the paper towels and sprinkle the fries with the remaining ¼ teaspoon salt. Serve immediately.

Servings: 4