Easy Cooking Hack For Crispy Fries

Food writer Ann Taylor Pittman has perfected a foolproof method for achieving crispy homemade oven chips every time. Her technique starts with boiling the potatoes in salted, acidulated water, which helps draw out moisture and ensures a fluffy interior once baked. The process involves preheating a sheet pan, parboiling the potatoes, tossing them in oil and seasonings, and baking for about 40 minutes. Pittman rated this method a full 10/10, praising the fries’ irresistible crunch and consistent cooking. While the extra boiling step adds a bit of effort, it’s the key to creating perfectly crisp, golden chips.

To make acidulated water, you just add a little acid to plain water. For potatoes (or fruits/veg in general), here’s the simple ratio most cooks use:

• 1 tablespoon of lemon juice or vinegar per 1 quart (4 cups) of water

For oven fries like in Ann Taylor Pittman’s method, you’d:

1. Fill a pot with enough water to cover your cut potatoes.
2. Add salt (about 1–2 teaspoons per quart).
3. Stir in a splash of acid — either lemon juice or vinegar (about 1 Tbsp per quart).
4. Bring to a boil, then add the potatoes.

Voila!

Lana Backman