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.
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