Salt & Vinegar Roasted Potatoes
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Ingredients
- 5 cups water
- 3/4 cup white vinegar
- 1/4 cup malt vinegar, plus more for serving
- Coarse salt
- 1 + 1/2 pounds russett potatoes, cut into 3/4-inch cubes
- 2 tablespoons extra-virgin olive oil, plt aus more for greasing the pan
- 1 teaspoon cornstarch
- fresh black pepper
Details
Servings 2
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large saucepan bring the water to a boil. Remove from heat and stir in both vinegars and 1 tablespoon salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour. After an hour preheat oven to 425 degrees F. Grease a large baking sheet with oil or line with parchment first then grease.
Step 2
Drain the potatoes and blot dry with paper towels. Add them to the baking sheet and sprinkle with cornstarch. Toss. Drizzle 2 tablespoons of oil over top and massage into the potatoes with your hands. Spread them out in one layer and sprinkle generously with salt and lightly with pepper.
Step 3
Bake 20 minutes then toss and spread out again. Bake 15 - 20 minutes more until fork tender and lightly golden. Serve with additional malt vinegar if desired.
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