Ingredients
- 2 tablespoons olive oil
- 2 tablespoons apple cider or white wine vinegar, plus more to taste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
- Flaky sea salt, for serving
- Minced fresh chives, for serving
Instructions
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
Full Article
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.