Crispy Oven French Fries

Prep Time:   10 minutes                           Baking Time: 30-35 minutes
Number of Servings: 4

Ingredients:

2-3 large russet potatoes, washed, (peeled or unpeeled)

2 tablespoons (30 mL) white vinegar
1 tablespoon (15 mL) salt

3-4 cloves of garlic, finely grated (optional)
2-3 tablespoons (30-45 mL) olive oil
Kosher or sea salt and freshly ground black pepper

Garnish:  Finely chopped chives or green onions

Chipotle Mayonnaise (recipe follows)
Sour Cream and Onion dip (recipe follows)

Method:

1. Cut potatoes lengthwise into quarters, and then into ‘french fry’ slices ( ¼ inch by ¼ inch).
2. Place slices in a large bowl, cover with cold water, and refrigerate for as little as 15 minutes or up to overnight. If there is no time to soak the potatoes, place the slices in a colander and rinse (and re-rinse) with cold water.
3. Pre-heat oven to 400°F (200°C).
4. Bring a pot of water to a boil;  add the vinegar and salt.
5. Drain the soaked potato slices in the colander; rinse well; and add to the boiling water. Boil for 3 minutes.
6. Using the colander, drain the blanched potato slices and place in a large bowl.
7. Add the minced garlic (if using), oil, salt and pepper the potatoes, and gently toss.
8. Turn onto a lightly oiled parchment paper on 2 large baking pans  – ensure that they are in a single layer.
9. Bake for 30-35 minutes, or until lightly brown and crisp.   Stir often during baking time.
10. Serve with Chipotle Mayonnaise or Sour Cream and Onion dip.
    Chipotle Mayonnaise: Mix ½ teaspoon of smoky chipotle chili powder into ½ cup of mayonnaise … or finely chop one chipotle chili (canned in adobo sauce) and mix it into the mayonnaise.
    Sour Cream and Onion Dip:  Stir in some dried minced red onion bits or some granulated onion powder (about 1 teaspoon) into a 1/2 cup of sour cream.  Stir in some finely chopped green onions or chives.  Add a little salt and pepper.