4 white potatoes (about 8 oz each)
1 tbl white wine vinegar
2 tbl butter
1/8 cup olive oil
1/2 tsp Penzey's Mural of Flavor herb blend (optional)
kosher salt, to taste
Cut the potatoes into 1/4" thick strips. Place the strips in a bowl of cold water mixed with the vinegar (the potatoes should be completely submerged). Soak 1 hr.
Preheat the oven to 400F. Drain the potatoes and pat them dry.
Heat the butter and oil in a saucepan, add herb blend and potatoes, and toss to coat. Transfer the potatoes to a strainer and let them drain.
Spray two baking sheets with cooking spray and spread the potatoes out on them in a single layer. Bake until the potatoes are golden on the bottom, about 20 min. Flip the potatoes over and bake for another 15-20 min, until golden on all sides. Transfer the potatoes from the baking sheets to several layers of paper towels and drain. Sprinkle with kosher salt and serve.