Ingredients

The following ingredients have 8 Servings
  • 2 pounds russet potatoes (, scrubbed clean and cut into 1" cubes)
  • 1 tablespoon kosher salt
  • 1 cup white vinegar
  • 5 cups water
  • 2 tablespoons vegetable oil
  • kosher salt (, for finishing)

Instruction

  • Add the potatoes, salt, vinegar and water to a dutch oven and bring to a boil.
  • Reduce to medium heat and cook for 25-30 minutes.
  • Preheat your oven to 425 degrees while your potatoes are roasting.
  • Remove from the dutch oven, place on a baking sheet and let air dry for 2 minutes.
  • Toss with vegetable oil.
  • Roast for 25 minutes then toss with kosher salt (1/2 teaspoon or as desired).