Dinner

Salt-and-Vinegar Roasted Potatoes

October 10, 2017

Ingredients

  • 2 lb. small fingerling, multicolored or baby potatoes, halved
  • 1 cup cider vinegar
  • 4 tsp. salt
  • 2 cloves garlic, crushed, optional
  • 1/4 cup vegetable oil

Preparation

1 | Place potatoes, vinegar, salt, garlic (if using), and 6 cups water in large saucepan, and bring to a boil. Reduce heat to medium, and boil potatoes 15 to 20 minutes, or until tender when pierced with fork. Drain, and cool.
2 | Preheat oven to 450°F, and coat large baking sheet with cooking spray.
3 | Toss potatoes with oil in large bowl, and spread on prepared baking sheet. Roast 15 to 20 minutes, or until crisp and golden brown. Season with salt and pepper, if desired.

Nutrition Information

  • Calories: 150
  • Carbohydrate Content: 20 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 80 mg
  • Sugar Content: 1 g


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