SALT-AND-VINEGAR POTATOES |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
10 cup(s) water |
2 cup(s) white vinegar |
coarse salt |
5 russet potatoes cut into 1-inch thick wedges |
8 tablespoon(s) extra virgin olive oil |
1 tablespoon(s) cornstarch |
Directions:
1. Bring water to a simmer in a
2. large pot. Remove from heat, and
3. add vinegar and 2 tablespoons
4. salt, stirring until salt dissolves.
5. Add potatoes, and let sit 1 hour.
6. Preheat oven to 450°. Drain
7. potatoes, and pat dry. Toss potatoes
8. with 2 tablespoons oil,
9. teaspoons salt, and the cornstarch.
10. Divide remaining oil
11. between 2 rimmed baking sheets,
12. and place in oven until oil is almost
13. smoking, about 5 minutes.
14. Divide potatoes between
15. baking sheets, and roast until
16. golden brown and cooked
17. through, about 35 minutes, rotating
18. sheets and flipping potatoes
19. halfway through. Season with
20. salt, and serve warm or at room
21. temperature.
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