Salt and Vinegar Home Fries

By gbvampy1

Ingredients

• 3 quarts water
• 1 cup, plus 2 tablespoons white vinegar, divided
• 1 tablespoons plus 2 teaspoons kosher salt, divided
• 2 pound russet potatoes
• 1 cup canola oil
• 1/4 cup finely chopped fresh chives

Preparation

Step 1

Combine water, 1 cup vinegar, and 1 tablespoon salt in a large pot over medium-high.
Step 2

Cut potatoes in large wedges lengthwise, and add to pot. Bring to a boil, and cook until a knife is inserted easily into wedges, but not falling apart, about 20 minutes. Drain water, and place potato wedges on a baking sheet lined with paper towels. Let stand uncovered at room temperature to dry, about 20 minutes. Use palm of hand to smash wedges without tearing them apart.
Step 3

Add oil to a large cast-iron skillet over medium-high, and heat to 350°F. Carefully place potatoes, in batches, in hot oil and cook until golden and crispy, about 5 minutes per side.Transfer to a plate lined with paper towels. Repeat with remaining potatoes. Drizzle with remaining 2 tablespoons vinegar; sprinkle with chives and remaining 2 teaspoons salt.