For these fries, I used large russet bakers, unpeeled and cut into thick wedges. The malt vinegar gave the fries a pleasant tang, not as deep and zingy as it is all on its own, yet somehow better. Smoked paprika brought some depth, hinting and at woodsiness and warmth. The salt and pepper? They did what they do.
John and I couldn’t stay out of the fries. We ate way too many, but something about them was just irresistible. Maybe next time around, I’ll make the fries as a main course and have a side salad of something healthy. Or maybe they will be a side for our favorite homemade hamburgers or sloppy joes. Or maybe we’ll just have a heaping plate of fries, all by themselves, beautiful in their oven-fried glory.
This recipe has been linked to the following:
- Six Sister’s Stuff–Strut Your Stuff Saturday Link Party #64
- The Country Cook–Weekend Potluck #37
- Flour Me With Love–Mix It Up Monday