Julee Rosso, Sheila Lukins

Oven-Baked French Fries

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

In the mid-1800s crescent-shaped fried potato chips were first sold on the Pont Neuf in Paris as pommes frites Pont Neuf. The popularity spread first to England as “chips” and then to America as “french fries.”

Serve these with your favorite ketchup, malt vinegar, or a wedge of lemon.

Ingredients

  • 4 Idaho potatoes (8 ounces each)
  • 1 tablespoon white wine vinegar

Method

  1. Peel the potatoes and cut them into ¼-inch thick lengthwise strips. Place the strips in a bowl of cold water mixed with the vinegar. (The potatoes should be totally submerged.) Soak for 1 hour.
  2. Preheat the oven to