Tangy & Herbed Oven Fries

These Tangy & Herbed Oven Fries are packed with flavor!  The thin and crispy wedges feature savory tasting notes of vinegar, dill, and parmesan, but are also warm and mellow from the long cook time, olive oil, and dash of sweetener!  Serve them as a side dish with sandwiches or burgers, snack on them on their own, or pair them with a creamy aioli or dip!

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RECIPE NOTES:

The Seasoning Ingredients: The seasoning ingredients added at the very end are imperative for the best flavor complexity!  The fries will be naked without them.  I’ve recommended adding them to taste (other than the cheese) to fit different flavor preferences, but adding a good amount of each, being especially generous with the salt, is what I would recommend!

Boil & Bake: There are a couple of different reasons that these fries are cooked in 2 parts.  Boiling the fries before baking them helps immensely with the final texture, but it also allows for the vinegar, salt, and maple to properly flavor the potatoes.

Storage: Like most fries, these are intended to be served right away, and are going to taste best immediately after baking!  However, if you do end up with any leftovers and don’t want to waste them, try storing them airtight in the fridge, then placing them in a toaster oven to re-crisp and reheat them.  (They won’t be at all the same, but it’s the next best thing!)

INGREDIENT NOTES:

Russet Potatoes: Leave the skin on the potatoes for the best crispy texture!  (Be sure to scrub them well to remove the dirt.)

Distilled White Vinegar: The vinegar is what’s responsible for the tangy and acidic flavor!  Boiling the wedges in it helps to properly integrate the flavor.  Between the boil time and the bake time, the vinegar becomes nice and mellow and almost sweet!  (It’s not overly sour.)

Salt: The salt added into the pot during the boil will help to infuse it, but don’t forget that more salt will be added both before baking and at the end!  (I use sea salt, ground fine/medium, but use what you like/have!)

Dark (Or Regular) Maple Syrup: The tiny quantity helps with the flavor complexity, balancing out some of the salt and tang with super minimal sweetness.  I used a dark variety because it was what I had on hand and I love the extra flavor, but any type will do!  (You could also experiment with a different liquid sweetener.)

Extra Virgin Olive Oil: The extra virgin olive oil helps the wedges to get nice and crispy, and also adds flavor!

Fresh Dill: The fries are not overly dilly, but dill is a really nice complement to vinegar, and adds a delicious freshness!

Black Pepper & Garlic Powder: These are a must to round out and enhance the other ingredients. 

SEASONING: Salt, Black Pepper, Dried Dill, & Grated Parmesan Cheese: Apart from the cheese, add everything else to taste!  I recommend being especially generous with the salt.  Sprinkle them all on top as soon as they emerge from the oven on the baking sheet.

Kitchen Equipment:

• Kitchen Scale

• Vegetable Brush

• Knife & Cutting Board

• 1 Large Pot

• A Colander

• 2 Baking Sheets

• Parchment Paper

Servings: Approx. 3 

Ingredients:

• 2 lbs Russet Potatoes, cut into thin wedges, no bigger than 1/2 inch
• 1 Cup Distilled White Vinegar
• 1 Tsp + 1/4 Tsp Salt, divided (I use sea salt, ground fine/medium)
• 2 Tsp Dark (Or Regular) Maple Syrup
• 3 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Fresh Dill, finely chopped, packed
• 1/4 Tsp Black Pepper
• 1/2 Tsp Garlic Powder

SEASONING

• Salt, generous amount, to taste (I use sea salt, ground fine/medium)
• Black Pepper, to taste
• Dried Dill, to taste
• 1 Tbsp Finely Grated Parmesan Cheese 

Directions:

PREP & BOIL

Thoroughly clean the potatoes, remove any eyes, and chop them into thin wedges

In a large pot, add the potato wedges, vinegar, 6 cups of cold water, the 1 tsp of salt, and the maple syrup

Bring to a boil

Boil for 20 minutes, stirring occasionally (If you see any foam from the starch, it will dissipate as you stir!)

[While the potatoes are boiling, chop the fresh dill and set it aside]

Drain the wedges in a colander, and let them cool and dry for about 15 minutes

While they’re cooling and drying, line 2 baking sheets with parchment paper

BAKE & SEASON

Preheat the oven to 400º

Toss the potato wedges with the the olive oil

Next, stir in the fresh dill, then the black pepper, garlic powder, and 1/4 tsp salt

Arrange the fries, not overlapping, on the baking sheets

Bake for about 45 minutes, gently flipping them/turning them over at the 20 minute mark (I also swapped the baking sheet positions on the oven racks for an overall even bake!)

Keep an eye on them, but you’ll know they’re ready once they’re nice and browned

Let them cool for a few minutes, and season with salt, black pepper, and dried dill to taste, along with 1 tbsp finely grated parmesan cheese

Enjoy!