Salt & Vinegar Roast Potatoes
Recipe: #29748
June 18, 2018
Categories: Side Dishes, Potatoes, Oven Roast, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs, more
"From one of our national supermarkets and their monthly magazine, October '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (158.5 g)
- Calories 134
- Total Fat - 6.8 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 16.1 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 2.2 g
- Sugars - 1.1 g
- Protein - 1.5 g
- Calcium - 11.9 mg
- Iron - 0.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200C.
Step 2
Combine vinegar, potatoes and 6 cups water in a large saucepan and bring to the boil, then reduce heat and simmer for 10 to 15 minutes or until potatoes are just tender and the drain well and cool for 10 minutes to dry slightly.
Step 3
Meanwhile, combine rosemary and 2 teaspoons sea salt flakes in a small bowl and set aside.
Step 4
Toss potatoes with oil and three-quarters of the salt mixture until well coated and place in a single layer on a large baking paper lined oven tray and roast for 30 to 35 minutes, turning halfway through cooking time, until golden and crisp.
Step 5
Transfer to a warm serving bowl and scatter with remining salt mixture.
Tips
No special items needed.
1 Reviews
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