Recipe: Salt & Vinegar Roasted Potatoes
- 1 1/2 lbs. fingerling potatoes
- 1 Tbsp. olive oil
- 1 Tbsp. white wine vinegar powder
- 2 tsp. Maldon sea salt
- 2 tsp. cracked rosemary (or 1 Tbsp. fresh minced rosemary)
Preheat oven to 450 degrees. Cut any larger potatoes in half lengthwise so all of your potato pieces are roughly the same size. Toss potatoes with olive oil and remaining ingredients then spread in an even layer in a roasting pan or baking sheet. Bake for 20 to 30 min until tender and browned, tossing a couple of times to ensure even browning. Remove from oven and sprinkle with additional vinegar powder, salt and rosemary to taste if desired. Serve immediately.