Salt and Vinegar "Magic" Potatoes
Boiled with vinegar + roasted in the oven, these potatoes have the amazing favour of crispy, seaside fries, but without any of the deep frying. They're Paleo, Whole30 and delicious.
Servings: 4
Ingredients
- 1-1.5 pounds chopped baby potatoes any potato with a thin, waxy skin would do
- 1 cup white vinegar
- 4 cups water
- 2 cloves garlic
- 1.5 tbsp salt
- 2-4 tbsp olive oil
Instructions
- Preheat your oven to 425f or roughly 200c.
- Add your chopped potatoes into a pot. Pour in your vinegar + fill the rest of your pot with cold water. (The potatoes should be an inch or so under the water).
- Once your water is boiling, smash your garlic cloves + throw them into the pot along with 1 tbsp of your salt. Allow the potatoes to cook for 20 minutes or so, or until fork tender.
- Drain your cooked potatoes and put them onto a baking sheet - make sure they have enough room to spread out. Use 2 sheets if you have to!
- Evenly divide up the olive oil over the potatoes + sprinkle the trays with the remaining salt. Toss the potatoes and oil until everything is coated. Make sure to spread out your potatoes so they have room to roast!
- Bake for 25-35 minutes until potatoes are crispy and brown all over.