French Fries -- crispy outside, soft & tender inside

I don't always do this when I roast potatoes to make fries. It's an extra step, and sometimes I don't bother. But pre-boiling with some salt and acid does make a noticable difference on a crispier outside and still soft inside. Not quite as good as the texture achieved with deep frying, but this one skips the oil/fat!

Ingredients

1 lb potatoes

1 T cider vinegar

2-3 T olive oil

2 tsp salt

Directions

Preheat oven to 425° F.

Bring  a large pot of water (5 or 6 cups) to boil; add vinegar and 1 tsp salt.

Slice potatoes into ½ inch thick wedges & sticks. Add to boiling water; cook about 10 minutes until just beginning to become tender. Gently remove potatoes, draining off excess water (pat with paper towel).

Gently toss potato fries with olive oil in a medium bowl, coating evenly. Spread fries in a single layer on a baking sheet -- line with parchment or foil for easy clean-up -- and bake 20 minutes. Use tongs to turn fries; return to oven for an additional 20 minutes or until golden brown.

Sprinkle remaining salt over hot fries to serve.