These roasted potatoes will jazz up absolutely any meal with guilt-free, calorie-free, flavor-packed vinegar.
Ingredients
10 cups water
1½ cup white vinegar
½ cup malt vinegar
2 Tbsp + ½ tsp coarse salt, divided
3 lbs potatoes, cut into ¾-inch cubes
2 Tbsp extra-virgin olive oil
fresh black pepper, to taste
Instructions
In a pot, bring the water to a boil. Remove from heat and stir in both vinegars and 2 tablespoons salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour; drain and toss with olive oil.
Preheat oven to 425 F. Line a baking sheet with parchment paper and arrange potatoes in a single layer. Sprinkle with remaining ½ teaspoon salt and black pepper, to taste.
Bake potatoes for 20 minutes, toss, and bake an additional 20-25 minutes, or until slightly golden.