1. Bring water to a simmer in a
large pot. Remove from heat, and
add vinegar and 2 tablespoons
salt, stirring until salt dissolves.
Add potatoes, and let sit 1 hour.
2. Preheat oven to 450°. Drain
potatoes, and pat dry. Toss potatoes
with 2 tablespoons oil,
2 teaspoons salt, and the cornstarch.
Divide remaining oil
between 2 rimmed baking sheets,
and place in oven until oil is almost
smoking, about 5 minutes.
3. Divide potatoes between
baking sheets, and roast until
golden brown and cooked
through, about 35 minutes, rotating
sheets and flipping potatoes
halfway through. Season with
salt, and serve warm or at room
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