oven roasted salt and vinegar potatoes
Ingredients:
1 pounds Yukon gold potatoes
1 tablespoon olive oil
1 1/2 teaspoons white vinegar
¼ teaspoon garlic powder
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Directions:
Preheat oven to 425°F.
Scrub the potatoes, do not peel them. Dice into 1” cubes.
Soak the potatoes in cold water for up to 1 hour. This removes the starch and makes for a fluffier potato. Drain well and dry the potatoes.
Toss the potatoes with a tablespoon of olive oil, 1 1/2 teaspoons vinegar, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt and several grinds of pepper.
Place on a rimmed baking sheet and bake for 30-35 minutes, turning several times, until browned and tender.
Serves 2-3