Why this recipe? I absolutely love salt and vinegar potato chips; so why not make salt and vinegar fries? I made this recipe with the help of my son, who is home on break from college. We made it at the request of a special young lady, Yoshi! We hope you like our twist!
The Flip:
- These are not fried; they are baked and basted—YUM.
- Approximately 15g less fat per serving!
- Used Russet potatoes and didn't peel the skin so the fries would have more nutrients.
- Reduced the amount of sodium per serving.
My thoughts: My Baked Salt and Vinegar Fries are easy to make. The hardest part (if you want to call it hard at all) is turning and basting the fries with a mouth-watering salt and vinegar mixture every 15 minutes—the oven does the rest!
Also, if you are debating on how to cut your fries, here's how I did it:
After washing the potatoes I cut them into quarters.
I then cut the quarters into thirds and sliced each third into uniform fries.
It's important to cut your fries as uniformly as possible so your fries bake evenly.
My family loved these fries! Even my youngest preferred these over McDonald's fries! My favorite thing about these fries is their subtle hint of vinegar—we made sure that it was palatable, but not overpowering.
I hope you'll enjoy an order of my healthy home-baked fries for half the WW points and twice the flavor!
Wrote by Flip2Tasty.com