Eat, Drink & Be Kari

Salt & Vinegar Roasted Potatoes

Sea Salt & Vinegar Roasted Potatoes

Here is a sensational side that could not be simpler to make!  I used an old cast iron skillet and it turned out beautifully!  You could change this basic recipe up by using different vinegars or adding in herbs (rosemary, thyme, etc) But, by KISS, I let the bold flavors take your tastebuds for a delightful ride.  If you like salt and vinegar potato chips, you will adore these!!!

Preheat the oven to 425…you want it nice and HOT!  Use red or yukon potatoes (or a mix). Cut them in half and PARBOIL THEM IN A MIXTURE OF HALF WATER, HALF VINEGAR until partially cooked, probably about 8-10 mins. Drain and toss with Sea Salt and Pepper {you do not want them soft or overcooked…you still need to roast them in the oven to get the outsides crisp!  I originally used plain white vinegar, but you can definitely change it up and use Malt, Apple Cider, Balsamic….whatever you fancy. I just didn’t want to waste a bunch of good, expensive vinegar…and the white turned out delicious! } Put your cast iron skillet, or oven safe pan, in the oven to get hot.  Carefully remove and add 2 T EVOO swirl around the skillet, then add potatoes.  Be sure some are facedown. Drizzle another T EVOO over the top. (now is when I would add Herbs if using)  Roast until Golden Brown and outside is Crisp, 10-15 mins.  Take out and splash with Vinegar and Sea Salt before serving.  WOW!!! So good!!!!

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Comments on: "Sea Salt & Vinegar Roasted Potatoes" (3)

  1. These look impressive! They should be a simple side item for dinner! Thanks for making it easy 🙂

  2. These are amazing! I am totally going to make them and have them as my cheat meal 🙂 They look scrumptious and I bet you can’t even tell that they’re roasted 🙂 Awesome blog!

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