1poundbaby or fingerling potatoes - sliced lengthwise
2cupswhite vinegar
Sea salt & Pepper
Instructions
Preheat oven or toaster oven to 400 degrees.
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in the liquid for 30 minutes. Then drain well.
Dump the potato slices onto a sheet pan, spritz lightly with an olive oil mister, then sprinkle with salt and pepper, and toss to coat.
Arrange the potato slices in a single layer. Roast until lightly browned, about 25-30 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
Nutrition
Nutrition Facts
Roasted Salt and Vinegar Potatoes Recipe
Serving Size
1 cup
Amount per Serving
Calories
90
% Daily Value*
Fat
0
g
0
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.