Salt and Vinegar Home Fries

By johnwhorfin

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

Details

Servings 6
Adapted from extracrispy.com

Preparation

Step 1

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

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.

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.