Crispy Salt And Vinegar Roasted Potatoes Food

SALT AND VINEGAR ROASTED POTATOES

Steps:

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

CRISPY SALT AND VINEGAR ROASTED POTATOES

Steps:

• Add the potatoes, 1 cup vinegar and 1 tablespoon of salt to a large pot and add water to cover by 1 inch. Bring to a boil, reduce to medium-high heat and simmer until fork tender, about 25-30 minutes.
• Preheat the oven to 450 degrees. F and line a baking sheet with parchment.
• Drain the potatoes and return to the pot. Add 3 tablespoons olive oil, 1 tablespoon of vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper; toss together. It's okay if the potatoes fall apart.
• Transfer the potatoes to the prepared baking sheet and spread into a single layer. Bake for 25-30 minutes, or until crispy. Once done, toss the potatoes with the remaining 2 tablespoons of vinegar.
• Garnish with chives and sea salt, if using. Serve with sour cream.