Crispy diner style potatoes

Bring the water, salt and distilled vinegar to a boil in a large pot over high heat.

Peel and quarter the potatoes and shred them through a food processor.

Drop the shreds into the boiling vinegar water and simmer 30 to 40 seconds.

Drain and spread on a plate or sheet tray to dry off.

Heat a nonstick pan with a bunch of olive oil, add the dried shreds and spread them out flat with a spatula.

Drop the heat to medium and cook about 10 minutes on the first side, rotating the pan halfway, then another five minutes.

Flip, spread out flat again, add a little more oil, a few cranks of black pepper and a generous pinch of salt.

Flip once more at about 20 minutes of total cook time.

Variation: for a darker, crisper finish add another tablespoon of oil and sizzle over medium another 10 minutes.