Smoked Salt and Malt Vinegar Oven Fries
This is so simple and so delicious, but more of a here is how you make oven fries with sea salt than an actual recipe per se. Measuring is hard, yo. I also went back and forth about what to call these: oven fries, oven steak fries, potato wedges. I’m not really sure. I decided they didn’t end up with enough heft to be true oven steak fries, but maybe cut differently that would work out. Just adjust the bake time a little bit.
Sea Salt and Malt Vinegar Oven Fries
2 large potatoes, washed and skin left on (I used large red potatoes)
1 tablespoon oil (I’ve used both olive and safflower, canola would work too. No need for the good extra virgin stuff)
malt vinegar (I just sprinkled some on. Couldn’t have been more than 1/2 teaspoon)
smoked sea salt (about a teaspoon, start with heaping 1/2 and work up)
- Preheat Oven to 425 F (Or 400 if you use convection)
- While the oven is heating up. slice potatoes into fry like shapes. I went with cut in half lengthwise then cut each half in half horizontally and then sliced in to fry shape. There were a few that came out to big that I just corrected after the fact. (This could probably be done with a mandoline or food processor/slicer attachment.)
- Place potatoes on cookie sheet and drizzle with oil, toss to coat.
- Sprinkle with salt
- Bake for 10 minutes, stir and return to oven for another 8 minutes
- Remove from oven and sprinkle with vinegar and a little bit more salt. Return to oven for 2 minutes or turn oven off and leave in the still warm oven for up to 10 minutes. (keep an eye on them. The length of time they can stay in the oven depends on how quickly your oven cools.)