Ingredients
2lbsrusset potatoes,scrubbed clean and cut into 1-inch cubes
1tbspkosher salt,plus more for finishing
1cupwhite vinegar
5cupswater
2tbspvegetable oil
Preparation
Add the potatoes, salt, vinegar, and water to a dutch oven and bring to a boil.
Reduce to medium heat and cook for 25 to 30 minutes.
Preheat the oven to 425 degrees F while the 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 (½ teaspoon or as desired).
