Crispy Oven French Fries

Fries

Optional Seasonings

Pantry swaps

Method

1. Set a pot of water on medium-high heat to bring to a boil.
2. Meanwhile, peel the potatoes. Slice them into roughly 1/2 inch sheets, then into roughly 1/2 inch thick fries (smaller, uniform fries crisp faster than big wedges).
3. When the water boils, add the vinegar and a three-finger pinch of salt, stirring to dissolve.
4. Add the fries to the boiling water and set a timer for 8 minutes. The vinegar keeps the potatoes intact; the salt seasons them internally by diffusion.
5. When the timer goes off, pour the fries into a colander or strainer and let the excess steam evaporate for a couple of minutes.
6. Transfer the boiled fries to a large baking sheet and pour over about 1/4 cup (60 g) of peanut oil. Toss until the oil completely coats each fry – there should be a thin layer of excess oil on the pan.
7. Space the fries evenly so steam can escape in the oven, then slide the pan into a preheated 450 F oven. Set a timer for 15 minutes.
8. After 15 minutes, pull the sheet out and flip the fries with a spatula. You should see some blistering but they won’t be overly crispy yet. If they look dry, drizzle over a bit more peanut oil. Return to the oven and bake another 15-20 minutes until crispy and slightly brown, checking intermittently. Larger fries, a crowded pan, or a different oil can take longer – if they are not crispy, let them go longer.
9. Set a paper towel in a bowl, pour in the fries, and immediately add a generous pinch of salt. Toss with the paper towel so it absorbs the excess oil on the outside, then remove the towel.
10. Add whatever spices, herbs, or flavorings you like – Ethan used smoked paprika, garlic powder, and chili powder – but salt is the one thing that is non-negotiable.

Notes

Servings: 4 (estimated). Per serving (estimated): 310 kcal, 5 g protein, 40 g carbs, 15 g fat, 3 g fiber.

Estimates: the video gives exact quantities for vinegar (1 tbsp), salt (~5 g / 1% of potato weight), oil (60 g), and times (8 min boil, 15 min + 15-20 min bake), but does not state a yield or potato weight. This post assumes 4 russet potatoes (about 900 g) serving 4. Nutrition assumes all 60 g of oil is consumed; the paper towel and the pan remove some excess, so actual fat and calories are likely a bit lower.

Why it works: vinegar creates an acidic environment that reduces or prevents pectin breakdown, so fries survive boiling and flipping without turning to mush; salt in the boiling water seasons the interior by diffusion; peanut oil (17% saturated fat) crisps more efficiently than olive oil (13%). These changes cut the oven time from Adam Ragusea’s 50 minutes to about 30 minutes at 450 F.

Source: Ethan Chlebowski, “Improving Food” episode 2, crispy oven french fries (improving Adam Ragusea’s recipe).