(Partial recipe shown in photo.)
Preheat oven to 400 degrees F.
4 medium to large Idaho potatoes (scrubbed but not peeled)
1 T vinegar (I use white tarragon but any white or cider vinegar works)
¼ c olive oil (or enough to coat all potatoes)
Wash the potatoes and cut them into ~1/2 inch x ~1/2 inch (smaller x-section for crispier potatoes) x length of potato pieces. Place the pieces in a bowl of cold water mixed with the vinegar. The potatoes should be totally submerged. Soak for 1 hour.
Drain the potatoes and thoroughly pat them dry with a clean dishtowel.
Spray, brush or toss all the potato pieces (be sure to get all sides) with room-temperature olive oil.
Arrange the potatoes on two baking sheets that have been lightly coated with olive oil. (You may need to "dedicate" pans for this purpose as the olive oil will eventually trash your cookie sheets.) Alternatively, but not so environmentally great, put oil and potatoes on a layer of aluminum foil placed on a baking sheet. Bake the potatoes until golden on the bottom, about 20 minutes. Then turn them over and bake until they are golden all over, another 15-20 minutes.
Remove the potatoes from the oven and place on paper towels to drain (don’t forget towels on the top surfaces too).
Serve immediately in a pre-warmed bowl.