- 10 cups water
- 2 cups white vinegar
- 5 russet potatoes, cut into 1-inch-thick wedges
- 8 T extra-virgin olive oil, divided
- 1 T cornstarch
Bring water to a simmer in a large pot. Remove from heat; add vinegar and 2 T salt, stirring til salt dissolves. Add potatoes, and let sit 1 hour.
Preheat oven to 450 degrees. Drain potatoes and pat dry. Toss potatoes with 2 T oil, 2 t salt and the cornstarch. Divide remaining oil between 2 rimmed baking sheets, and place in oven til oil is almost smoking, about 5 minutes.
Divide potatoes between baking sheets, and roast til golden brown and cooked through, about 35 minutes, rotating sheets and flipping potatoes halfway through. Season with salt, and serve warm or at room temperature.