Salt and vinegar potato wedges

Is it bad that we bought a 50 pound bag of potatoes at the end of October and they were gone before the end of April? I mean, I did make mashed potatoes for Thanksgiving from that bag, so we didn't really eat them all by ourselves, right? OK, so we have a *slight* potato obsession in our house. We eat oven fries a lot. They are such a quick and easy side dish and go with so many meals. Recently, I wanted to change our regular oven fries up a bit and decided to try flavoring them with vinegar. I love salt and vinegar potato chips, so it seemed like a good plan. I was correct - these were delicious. Just enough vinegar flavor and tang without being overwhelming. Then roasted and topped with salt to finish. 

Dip these in ketchup, or enjoy as is (or even splash on some extra vinegar if you so choose). This recipe will serve about two people, but it is simple to double if needed.

Salt and vinegar potato wedges
2-1/2 cups white vinegar
2-1/2 cups water
2 large russet potatoes
1/4 teaspoon salt, plus more for topping
2 tablespoons olive or vegetable oil

Preheat the oven to 450 degrees.

Add the white vinegar, water, potatoes, and salt to a large saucepan or small soup pot. Bring to a gentle boil and let cook until the potatoes just become fork tender, but not soft.

Drain. Gently pat dry the potatoes with a tea towel or some paper towels. Coat a baking sheet with 1 tablespoon of oil. Place the potatoes on the sheet pan. Drizzle the remaining oil on top. 

Place in the oven for 10 minutes. Then flip with potatoes with a spatula and roast for another 8-10 minutes, until golden.

Remove from the oven and sprinkle immediately with more salt to taste. Serve hot.

What was I cooking one year ago?: cheesy spaghetti squash
Two years ago?: smoked white fish chowder
Three years ago?: Pennsylvania Dutch flannel cakes
Four?: Pad (Pat) Thai
Five?: coconut chocolate chip banana bread
Six?: sweet & sour chicken
7?: egg tart w/ ramps & wild mushrooms