Salt 'n' Vinegar Roasted Potatoes
crispy on the outside, soft on the inside, these tangy potatoes won't last long!
Servings 8
Calories 163kcal
Ingredients
- 3 pounds small round potatoes
- 2 Tbs olive oil
- 1/4 cup malt vinegar
- salt
Instructions
- Place potatoes in a medium saucepan just covered with water.
- Bring to a boil and simmer potatoes 20 minutes. They should be tender, but not falling apart.
- Drain.
- Preheat the oven to 450
- Brush a baking pan with half the olive oil.
- Working with one potato at a time, gently 'smash' it on the pan. The potato should still be in one piece, but the edges will split.
- Once all the potatoes are on the pan, brush the tops with the remaining oil.
- Bake potatoes for 35 minutes, flipping half way through.
- Remove from oven and brush the tops with malt vinegar and season with salt.
- Serve.
Nutrition
Calories: 163kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg