Baked French Fries– thin, crispy on the outside, and fluffy on the inside. Easy to make, too.

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Nope! I talk about this a bit in the post, but by adding vinegar to the water when boiling the potatoes, the pectin breaks down slower and prevents the potatoes from overcooking/getting mushy/falling apart. You still have to be gentle when pressing the paper towels on top of the potatoes (you don’t want to really press the potatoes, you just want to get the paper towel to be flat against the potato to absorb any excess water), but they should not fall apart.

The vinegar technique is something I learned from Kenji from Serious Eats. He uses it to make his (fried) french fries, as well as potato salads and such. It makes a world of a difference!

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