Crispy Vinegar and Salt Potatoes

  in Appetizers, Gluten-Free, Recipes, Side Dishes, Vegan

2 lbs medium Yukon gold potatoes, washed
1 cup apple cider vinegar or white wine vinegar
4 teaspoons salt
1/4 cup neutral vegetable oil
Additional salt and pepper

  1. Place potatoes, vinegar, salt, and enough water to cover the potatoes in a large saucepan. Bring to a boil, reduce heat, and boil about 20-25 minutes, or until tender when pierced with a sharp knife. Drain, and let cool. Cut potatoes in half and then cut the halves into thick wedges.
  2. Preheat oven to 500°F.
  3. Toss potatoes with oil and some additional salt in a large bowl and spread on a rimmed baking sheet. Roast about 15 minutes. Flip the wedges to brown the other sides and roast another 15 minutes, or until crisp and golden brown all over. Season with more salt and pepper, if desired. Serve immediately.