Perfect fries from the oven

Ingredients for 1 servings:

• 2 thick potatoes, floury
• 1 shot of table vinegar
• some salt
• some garlic granules
• some paprika powder, sweet or hot
• some onion powder
• possibly sunflower oil or rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

“Oven fries” “fries” “simple”

First, cut the potatoes into approximately 1 x 1cm thick pieces or sticks. Then, rinse the raw fries with cold water or toss them in it until the surface starch is washed off the potatoes. This takes about one to two minutes. Now, place the raw fries in a pot with cold water and a good splash of vinegar. I always use regular table vinegar or a similarly simple and inexpensive vinegar. The vinegar ensures that the fries become crispy on the outside. Bring the potatoes to a boil and simmer for about 5 minutes. Meanwhile, preheat the oven to 180°C (fan/convection oven) so that it’s fully preheated when the potatoes are ready. If you’re using thinner fries, reduce the cooking time by about 1 to 2 minutes. If you’re cutting the fries thicker, add 1 to 2 minutes. The potatoes should only be blanched or parboiled; they shouldn’t be completely cooked! Now dry the pre-cooked potatoes. You can pat them dry with a paper towel or spread them out to steam. Since I usually don’t have enough patience, I pat them dry. Alternatively, you can now drizzle a little oil over the fries in a bowl. I did that in the beginning, but eventually I stopped doing it to save calories, and the result is just as good. Now spread them out on a baking sheet lined with parchment paper. The fries shouldn’t touch each other, otherwise they won’t crisp up in those spots. Now place the fries in the oven preheated to 180°C (350°F) until golden brown. Bake for about 30 minutes. I turn the fries after about 15 minutes to make sure they’re crispy on both sides. Season after frying. You can do this beforehand, but I like to use paprika powder on my fries, which would burn and then taste bitter. So I season my fries at the end with the specified spices, which I mix beforehand. Note: For me, perfect fries are crispy on the outside and soft and fluffy on the inside. Therefore, you ideally need floury potatoes. If you have leftover waxy potatoes at home, you can use those, too. However, the result won’t be as good as with floury potatoes.