45 minutes
Crispy-on-the-outside, tender-on-the-inside roasted potatoes with a tangy salt and vinegar flavor.
Yukon Gold Potatoes, cut into 1-inch chunks
0 lb
tablespoons
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
Flaky Sea Salt
to taste
Chives, minced
bunch
1. Preheat Oven and Prepare Potatoes
Preheat the oven to 425 degrees Fahrenheit. In a small bowl, whisk together 1 tablespoon of apple cider vinegar, olive oil, kosher salt, and black pepper. Toss the Yukon gold potatoes in the vinegar and oil mixture, ensuring each piece is well-coated.
2. Roast the Potatoes
Spread the potatoes in a single layer on a sheet pan. Roast in the preheated oven for 35-40 minutes until they are golden and tender when pierced with a fork.
3. Season with Vinegar and Salt
Remove the potatoes from the oven and while still hot, sprinkle with the remaining apple cider vinegar to taste. Finish with a generous pinch of flaky sea salt and a sprinkle of minced fresh chives.
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