Ingredients
The following ingredients have 4 Servings
- 2 lbs Russet Potatoes ((cut into 2" pieces))
- 2 tablespoons Cooking Oil
- 1 tablespoon Vinegar
- 1 quart Water
- Salt and Pepper
Instruction
- Add cold water, 1 tbsp vinegar and ~1 tablespoon salt to a pot.
- Add the potatoes, bring the water to a boil and reduce to a simmer. Par-cook potatoes until the exterior is tender but the inside is still slightly firm when pierced with a fork, about five minutes.
- Drain the potatoes from the water in a colander, shaking occasionally to scuff of the exterior of the potato. This creates more surface area to crisp up during baking.
- Add potatoes to a large bowl, add oil, and salt and pepper generously to taste. Mix with a metal spoon if your colander didn't adequately scuff the potato's exterior.
- Place potatoes evenly on a baking sheet and bake at 500 degrees for 40 minutes, or until crispy. Flip potatoes with spatula halfway through cooking.
- Taste for salt, adding more as needed and serve!