[Fungi]

Cut some potatoes into fries and soak in water for 30 minutes with a few changes of water. Adding a little vinegar to the soaking water adds tartness and flavor you probably never knew. Drain and dry the fries well. Just lay the fries on a preheated 350 degree oven rack for 15 minutes, turn them over and go for another 15 or 20 minutes. Turn them over once again till done to your liking.

Remove and toss with an herb mixture of your liking. My favorite: garlic powder, black pepper, turmeric, cumin, paprika, coriander, a touch of cayenne and some salt. Blend well. Then enjoy with mustard or ketchup and a sprinkle of lemon juice. This is not rocket science. Consumer Reports makes a living out of content that insults common sense.

[LesbianThespianGymnasticMidget]

Blanch your fries in a baking soda and sugar solution.

Using baking soda promotes the breakdown of pectin, whereas vinegar promotes the maintenance of its integrity; thus baking soda chips will have a softer, fluffier interior due to the potato flesh being broken down more completely during the blanching step, and vinegar chips will be more durable for handling and frying but not as tasty. In addition, alkaline conditions also favor browning via the Maillard reaction and the sugar enhances browning as well as complementing the potato taste. Acidic conditions tend to inhibit browning.

[LesbianThespianGymnasticMidget]

Oh, and don’t forget also considering malt vinegar and mayo as other optional condiments.

[Jeff Chandler]

Just lay the fries on a preheated 350 degree oven rack

I tried your recipe. The fries fell between the rack wires.

[redshawk]

Cooking at a restaurant during college, we would hand cut 500lbs of potatoes daily and soak, dry, and then deep fry twice. While hot with oil, we added a house secret seasoning. ....best fries ever. .....never did the vinegar thing. Will try that at home. Also, a light coat with baking soda will make them extra crispy.