This Salt & Vinegar Roasted Potatoes recipe is highly addicting, here's why: are lightly tangy and feature kosher sea salt for more of a pop of flavor and wonderfully crunchy texture. Enjoy!



For the potatoes 

2 lbs. small red potatoes 
1 C white vinegar 
2-3 C Water 
2 tsp  Kosher Sea Salt, divided 
1 Tbsp olive oil 
1/2 tsp pepper 
1 Tbsp chopped chives (optional) 


⅓ C mayonnaise 
1 garlic clove minced 
¼ tsp smoked paprika 
⅛ tsp Kosher Sea Salt


 Preheat the oven to 400ºF. Line a 9x13 baking dish with foil and grease it with non-cooking spray. Set aside.

1. Rinse the potatoes well, then add them to a large pot along with the vinegar. Combine enough water just to cover the potatoes, then add ½ Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat. Continue to cook for ten-fifteen minutes, or until the potatoes can be stabbed with a fork, but are not falling apart. 

2. Empty the potatoes in a colander and allow them to cool slightly. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then mix it in a small bowl with the mayonnaise, smoked paprika, and salt. Cover the bowl and refrigerate until ready to use. 

3. Once the potatoes are cool enough to handle, slice the potatoes into ¼ to ½-inch thick rounds. Place the sliced potatoes onto the previously prepared baking sheet. Drizzle the olive oil over the vegetables, then toss the potatoes until evenly covered in oil on both sides. 

4. Season the potatoes with pepper and a pinch or two of salt. Roast the potatoes in the oven for thirty-forty minutes, stirring halfway through, or until they are golden brown on both sides. Season once more with a pinch of salt and a sprinkle of fresh chopped chives. Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.

Source budget bytes 


Published by Court's Cooking Blog