Salt and Vinegar-Roasted Potatoes with Feta and Dill

1. Boil Potatoes

Place the halved potatoes in a large pot, cover them with water, add the vinegar and 2 teaspoons of sea salt. Bring to a boil, then simmer for about 10 minutes until tender yet firm in the center.

2. Preheat Oven and Prepare Pan

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.

3. Roast Potatoes

Drain the potatoes and toss them with olive oil, the remaining ¼ teaspoon of sea salt, and the dried oregano until evenly coated. Spread the potatoes in a single layer on the prepared sheet pan and roast for 20-30 minutes until golden and crisp.

4. Add Garlic, Feta, and Dill

Transfer the roasted potatoes to a serving bowl. Toss with minced garlic. Sprinkle crumbled feta cheese and fresh dill on top. Add a pinch of flake salt if desired. Serve warm.