- 6 medium russet potatoes
- 1 tbsp apple cider vinegar
- 32 oz olive oil
- Salt

- Hatchup - Spicy Hatch red Chile Ketchup

- Hatch Red Chile Blend

1. Bring a pot of water to boil on medium-high heat.
2. Preheat your oven to 450°F.
3. Rinse your potatoes thoughroughly then peel the potatoes.

4. Slice your potatos into 1/2-inch sheets before cutting them into 1/2-inch thick fries. You can always make them thinner or thicker depending on your preference.
5. Add vinegar and a pinch of salt to bioling water.

6. Add the potatoes to the boiling water and cook for 8 minutes.
7 Pour the boiled potatos into a colander, letting the steam evaporate.
8. Mix together olive oil and boiled potatos until throughly oated.

9. Spread the olive oil coated potatos on a large baking sheet.
10. Bake the potatos for 15 minutes then remove from over.

11. Rotate the freis with a spatula.

12. Return the fries to the over, baking for an additional 15-20 minutes.
13. You should see some corching, but the fries won't be overly crisp. If they seem dry, drizzle over more olive oil.
14. Bake for an additional 15-20 minutes, depending on your crispy preferences.
15. Remove the fries frm the baking sheet and place in a bowl lined with paper towels (to absorb extra oil).

16. Seasoning the fries with salt to taste and Hatch Red Chile Spice Blend.
17. Grab your Hatchup - Spicy Hatch Red Chile Ketchup and enjoy!