Recipe: Guilt Free Vinegar and Salt French Fries

GUILT FREE VINEGAR AND SALT FRENCH FRIES

2 baking potatoes (about 1 1/4 pounds, total)
3 cups water
2 Tbsp. plus 2 tsp. distilled white vinegar, divided use
1 Tbsp. canola oil
salt (to taste)

Pre-heat oven to 400 degrees F.

Cur potatoes lengthwise into 1/4-inch slices, then crosswise into matchsticks. Combine the water and the 2 tablespoons vinegar in a large bowl. Completely submerge the potato matchsticks in the mixture and allow to soak for 30 minutes.*

Drain the potatoes on paper towels. Transfer to a clean, bowl and toss with the oil. Arrange the potatoes on a heavy-gauge, non-stick baking sheet in a single payer.

Bake until the potatoes are just beginning to brown. Turn and bake about 10 minutes more, until completely browned and crisped.

Remove from oven and toss with the remaining 2 teaspoons of vinegar and the salt.

*Soaking the potatoes first (as directed below) draws out the starch and firms them up.

Servings: 4
Source: Guilt Free Frying by Barry Bluestein and Kevin Morrissey