Salt-and-Vinegar Roasted Potatoes
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This savory dish draws inspiration from one of our favorite chip flavor combinations! With only 10 minutes of prep time, this dish is truly a set it and forget it dish. Featuring a boost of acidity, a ton of fresh herbs, and a pop of salt, this dish is a great complement to the rest of your meal.
1/4 cup of apple cider vinegar, divided
1/4 cup of olive oil, divided
1 1/4 teaspoons of kosher salt
Freshly ground black pepper
2 pounds of fingerling potatoes, halved lengthwise
1/2 cup of fresh parsley leaves
2 tablespoons of chopped fresh oregano
2 tablespoons of chopped fresh dill
Flake salt, for serving
1. Preheat the oven to 425 degrees F. Whisk 3 tablespoons each of apple cider vinegar and olive oil in a large bowl until well combined. Season with kosher salt and several grinds of black pepper. Add in the potatoes and toss to coat.
2. Arrange the potatoes, cut sides down, in an even layer on a rimmed baking sheet. Bake until golden brown on the bottoms and tender when pierced with a fork, 35 to 40 minutes. Let cool for 15 minutes.
3. Toss the potatoes with the remaining 1 tablespoon each of vinegar and oil on the baking sheet. Fold in the parsley, oregano, and dill just before serving. Top with flake salt when serving.
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