A few simple tricks-soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan ensure that the potatoes stay crisp.

Yield: 8 servings
Total Time:
Community Recipe from

Recipe Time

Prep Time:
Total Time: 2 Hours


  • 10 cup(s) water
  • 2 cup(s) white vinegar
  • coarse salt
  • 5 russet potatoes cut into 1-inch thick wedges
  • 8 tablespoon(s) extra virgin olive oil
  • 1 tablespoon(s) cornstarch


  1. 1. Bring water to a simmer in a
  2. large pot. Remove from heat, and
  3. add vinegar and 2 tablespoons
  4. salt, stirring until salt dissolves.
  5. Add potatoes, and let sit 1 hour.
  6. 2. Preheat oven to 450°. Drain
  7. potatoes, and pat dry. Toss potatoes
  8. with 2 tablespoons oil,
  9. 2 teaspoons salt, and the cornstarch.
  10. Divide remaining oil
  11. between 2 rimmed baking sheets,
  12. and place in oven until oil is almost
  13. smoking, about 5 minutes.
  14. 3. Divide potatoes between
  15. baking sheets, and roast until
  16. golden brown and cooked
  17. through, about 35 minutes, rotating
  18. sheets and flipping potatoes
  19. halfway through. Season with
  20. salt, and serve warm or at room
  21. temperature.
October 2012

This recipe is a personal recipe added by JanetDMiller and has not been tested or endorsed by MyRecipes.

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