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