Salt and Vinegar Potatoes (adapted from Prevention RD)
2 baking potatoes
2 T. olive oil
2 T. kosher salt
1 t. black pepper
1 T. fresh rosemary, finely chopped
2 T. red wine vinegar
1. Poke holes in the potatoes and place them in a pot filled with salted water. Bring to a boil and cook for 30 minutes. Remove from pot and place in cool water for 5 minutes or until they are easy to handle.
2. Preheat the oven to 425 degrees. Spray a 9 x 9 pan with cooking spray.
3. Chop the potatoes into 1 inch cubes, leaving the skins on. Place the potatoes into the baking dish and drizzle with half the oil, salt, pepper, and rosemary. Toss to coat and then drizzle with remaining olive oil, salt, pepper, and rosemary. Bake for 25-30 minutes or until brown and crispy.
4. Remove from oven and sprinkle with vinegar, tossing to coat. Sprinkle with additional salt if desired.
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