Salt and Vinegar Roasted Potatoes
These Salt and Vinegar Roasted Potatoes taste just like Salt and Vinegar chips except these are healthier. Fluffy on the inside and crispy on the outside, they are sure to be a hit at your dinner table!
Servings: 6 servings
Ingredients
- 1 1/2 pounds baby yellow Yukon potatoes quartered
- 1 cup natural rice vinegar
- 3 cups water
- 3/4 tablespoon salt plus more to sprinkle on top
- 2 tablespoons olive oil
Instructions
- Add quartered potatoes to a large pot with vinegar and water. Bring to a boil and cook until potatoes are tender- about 25 minutes.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Drain potatoes and pat dry with a paper towel then transfer to a large bowl. Add olive oil and salt, toss to coat.
- Place potatoes on a baking sheet and sprinkle with more salt. Bake for 30 minutes, flipping halfway through. Enjoy!