Tastes like salt and vinegar chips? Definitely into that
2 tablespoons olive oil, plus moreFlaky sea saltParboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some resistance, 15–20 minutes. Drain; transfer to a rimmed baking sheet and chill uncovered until cold, at least 30 minutes.
Place racks in highest and lowest positions in oven; preheat to 425°. Line two 8" cake pans with parchment; brush with 2 Tbsp. oil. Toss onions, vinegar, and 1 Tbsp. kosher salt in a large bowl. Let sit until onions are softened, 5–10 minutes . Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer. Place prepared pans on lower rack and heat 5 minutes.
Add potatoes to onion mixture and toss to combine; season with kosher salt and pepper. Divide potato mixture between hot pans and press down as firmly as possible to compact . Place on lower rack and bake until potatoes are very brown around the edges, 45–60 minutes. Remove rösti from oven; let cool slightly.
Heat broiler. Broil rösti on upper rack until tops are golden brown all over. Cut around sides with a small knife or offset spatula to loosen and invert rösti onto a wire rack set inside a rimmed baking sheet. Carefully remove parchment paper . Brush top of rösti with more oil, sprinkle with sea salt, and broil until second side is deep golden brown.Potatoes can be parboiled 1 day ahead; once cold, cover. Rösti can be made 3 hours ahead; store uncovered at room temperature .
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