Crispy Salt-and-Vinegar Oven Fries

Why You’ll Love This Recipe

• Shatter-crisp edges with fluffy centers, all from the oven.
• Proper chip-shop tang thanks to real malt vinegar.
• Simple pantry staples and straightforward steps.
• Scales up easily for a crowd on a single sheet pan.

Grocery List

• Produce: Russet potatoes (about 4 medium), optional parsley
• Dairy: None
• Pantry: Neutral oil, kosher salt, flaky sea salt, malt vinegar, black pepper (optional)

Full Ingredients

For the Fries

• 2 lb (900 g) russet potatoes, scrubbed and peeled if you prefer
• 3 tbsp neutral high-heat oil (avocado, canola, or grapeseed)
• 1 1/2 tsp kosher salt (use 1 tsp if using fine salt)
• Optional soak: cold water, enough to cover

For Finishing

• 2 tbsp malt vinegar, plus more to taste
• 1 tsp flaky sea salt
• Optional: freshly ground black pepper and finely chopped parsley

Step-by-Step Instructions

Step 1: Heat the oven and the pan

Place a large rimmed sheet pan (18×13-inch half sheet) on the middle rack and preheat the oven to 450°F (232°C). Heating the pan helps the fries sear on contact for a crisp exterior.

Step 2: Prep and cut the potatoes

Scrub the potatoes well; peel if you prefer a smoother texture. Cut lengthwise into 1/2-inch (12 mm) planks, then into 1/2-inch batons. Aim for even thickness so they cook at the same rate.

Step 3: Optional soak for extra crispness

For maximum crunch, place cut fries in a bowl of cold water and soak 10 minutes to remove excess surface starch. Drain, then dry thoroughly with clean towels. Moisture is the enemy of crisp; take your time here.

Step 4: Season and oil the fries

In a large bowl, toss the dry fries with 3 tbsp oil and 1 1/2 tsp kosher salt until every piece is lightly coated. If using fine salt, start with 1 tsp and adjust after baking.

Step 5: Roast the first side undisturbed

Carefully pull the hot sheet pan from the oven. Quickly arrange the fries in a single layer with a little breathing room between pieces. Return to the oven and roast 20 minutes without stirring so the bottoms brown deeply.

Step 6: Flip and finish roasting

Use a thin metal spatula to loosen and flip the fries. Roast 15–20 minutes more, rotating the pan once, until fries are deep golden with blistered edges and tender centers. Total time will vary slightly by oven and thickness.

Step 7: Splash with vinegar and shower with flaky salt

Immediately transfer hot fries to a large bowl. Drizzle with 2 tbsp malt vinegar and toss quickly to coat. Finish with flaky sea salt (and black pepper and parsley if you like). Taste and add a touch more vinegar if you want extra tang. Serve right away while ultra-crisp.

Pro Tips

• Preheat the pan: A blazing-hot pan jump-starts browning for crisp bottoms.
• Dry is key: After soaking, dry the fries very well so the oil clings and the oven can crisp rather than steam.
• Do not crowd: Leave space between fries; crowded pans steam and soften.
• Vinegar timing: Add malt vinegar after roasting to keep the crust crisp and bright.
• Convection boost: If your oven has convection, use it at 425°F (218°C) and start checking 5 minutes earlier.

Variations

• Pub-Style Herb Fries: Toss the hot fries with 1 tsp chopped fresh rosemary and 1 tsp chopped parsley before adding vinegar and flaky salt.
• Extra-Crispy: Dust the dried raw fries with 1 tsp cornstarch before adding oil and salt for a slightly crisper shell.
• Old Bay and Vinegar: Swap flaky salt for 3/4 tsp Old Bay seasoning after the vinegar for a boardwalk twist.

Storage & Make-Ahead

Best fresh, but leftovers keep 2 days in an airtight container in the fridge. Reheat on a preheated sheet pan at 425°F (218°C) for 8–12 minutes until re-crisped; splash with fresh malt vinegar and flaky salt before serving. Make-ahead prep: cut potatoes up to 24 hours in advance and keep submerged in cold water in the fridge; drain and dry thoroughly before roasting. For entertaining, you can par-roast the fries for 15 minutes, cool, then finish roasting 12–15 minutes just before serving.

Nutrition (per serving)

Approximate: 270 calories; 10 g fat; 43 g carbohydrates; 4 g fiber; 5 g protein; 520 mg sodium.