Saturday, July 15, 2017

Salt and Vinegar Roasted Potatoes

You know when you get a craving for something and you just don't think anything else will do. I get that something fierce for salt and vinegar. I used to reach for a bag of chips to get that fix, but I have found out that I can make something at home and it is even better at hitting that craving spot and I have no guilt after about what I have eaten  (food guilt is the Worst!)

I can have this made in the time it would take me to run to the store and with all the new potatoes and baby red potatoes starting to appear at the farm stands and farmers' markets. You have got to try this recipe. You'll be hooked. 


2 lb. potatoes, cut into chunks
2 tbsp. olive oil
3 tbsp. apple cider vinegar, divided (white and red wine vinegar would also work)
1 tsp. salt, divided
¼ tsp. ground black pepper


Preheat oven to 400 degrees F. Cut potatoes into 1 ½ inch chunks.

In a large bowl, add the oil, 2 tablespoons of the vinegar, ½ teaspoon of the salt, and the pepper. Whisk until well combined.

Add the potatoes to the bowl. Stir to evenly coat the potatoes in the vinaigrette.

Pour the potatoes onto a large baking sheet and spread into an even layer.

Cook for 25 minutes. Use a heavy spatula to scrape the potatoes up from the baking sheet and flip them over. Cook for 20 minutes more. Again, use the spatula to scrape the potatoes from the baking sheet.

Drizzle the potatoes with an additional tablespoon of vinegar and ½ teaspoon of salt.

Stir the potatoes to evenly coat them in the additional salt and vinegar.