<p>3 large potatoes per person (as large as you can find), cut lengthwise into oversized rectangles</p><p>olive oil, 1 tsp per potato</p><p>salt</p><p>3 tbsp red wine vinegar</p><p>1 twig of dried rosemary</p>
<p>Preparation time: 4 hours</p><p>Cooking time: 1 hour<br><br></p><ul><li>slice the potaotes lenthwise into large, 3/4 inch thick strips, keeping them all about the same size</li><li>soak, covered with cold water, for 4 hours in a closed container</li><li>preheat oven to 220°C / 390°F (convection setting is preferred)</li><li>when ready to prepare, boil the sliced potatoes vigorously for 8 minutes in a pot of water that has had salt and 1 tbsp of red wine vinegar added to it (per litre of water)</li><li>drain and spread on a bare baking sheet, allowing moisture to evaporate</li><li>coat with a thin layer of olive oil by drizzling the oil on top and gently tossing them on the baking sheet, or by brushing with a silicone brush</li><li>bake in the middle of the oven for about 45 minutues. For even better results, flip and continue browning for 15 more minutes.</li><li>when done, the fries should appear browned, but not burned</li><li>sprinkle or gently toss with salt and serve immediately, as the crispness of the oven fries will hold for about 25 minutes</li></ul><p></p>