Got A Great Recipe To Share????

[BullNBear52]

My wife makes these with red potatoes. No peeling just scrubbed.
Salt and Vinegar Roasted Potatoes
By Lidey Heuck

45 minutes

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

INGREDIENTS
Yield:
4 to 6 servings
2tablespoons olive oil
2tablespoons apple cider or white wine vinegar, plus more to taste
½teaspoon kosher salt
½teaspoon black pepper
2pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
Flaky sea salt, for serving
Minced fresh chives, for serving

PREPARATION
Step 1
Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

Step 2
Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

Step 3
Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
https://cooking.nytimes.com/recipes/1020630-salt-and-vinegar-roasted-potatoes?algo=identity&fellback=true&imp_id=7056601706530052&req_id=8280994420359220&surface=cooking-search-web&variant=0_relevance_reranking