Salt & Vinegar Potatoes

By tjm01

side dish

Ingredients

• 10 cups water
• 2 cups white vinegar
• coarse salt
• 5 russett potatoes (about 2 3/4 lbs), cut into 1" thick wedges
• 8 Tbsp extra virgin olive oil, divided
• 1 Tbsp cornstarch

Preparation

Step 1

Bring water to simmer in a large pot. Remove from heat, and add vinegar & 2 Tbsp salt, stirring until salt dissolves. Add potatoes and let sit for 1 hour.
Preheat oven to 450 degrees. Drain potatoes and pat dry. Toss potatoes with 2 Tbsp oil, 2 tsp salt and the cornstarch. Divide remaining oil between 2 rimmed baking sheets & place in oven until oil is almost smoking, about 5 minutes.
Divide potatoes between baking sheets & roast until golden brown & cooked through (about 35 minutes). Rotate sheets and flip potatoes halfway through.
Season with salt & serve warm or at room temperature.