First, add potatoes to a pot and add water to reach the top of the potatoes. Add the salt and vinegar to the pot. When the water boils start timing for 12 minutes.
Next, drain the water and put potatoes back in the hot pot to steam out as much water as you can (approximately 2 minutes).
Now, shake the pot with the potatoes to rough them up and create dents in the potatoes for crispy pockets when cooked.
Next, place the potatoes on a sheet pan and mix with oil, salt, pepper, and parmesan cheese. Mix and then spread out the potatoes so they roast and not steam.
Now, place in the oven (middle rack) at 425 for 20 minutes. Take out mix and place back in the oven 20 minutes more.
Finally, sprinkle the cripsy potatoes with salt and enjoy!
