Salt and Vinegar Potatoes

Julie | May 2, 2020, 8:07 p.m.

A little more work than oven potatoes but worth it.

Ingredients

10 c water

2 c white vinegar

2 T + 2 t. coarse salt

5 russet potatoes (2 1/2 lb) cut into 1" wedges

8 T olive oil, divided

1 T cornstarch

Directions

Bring water to a simmer in a large pot.  Remove from heat.  Add vinegar and 2 T coarse salt.  Add potatoes and let sit 1 hour.  Preheat oven to 450.  Drain and dry potatoes (this is an important step).  Toss with 2 T olive oil, 2 t. salt, and cornstarch.  Divide 4 T oil between 2 large, rimmed baking sheets and place in oven 5 minutes until oil is almost smoking.  Divide potatoes between baking sheets and roast about 35 minutes, flipping potatoes halfway through baking time.  Season with salt.