These roasted potatoes are for salt and vinegar chip lovers. Halved fingerling potatoes are boiled in a mixture of water and vinegar, then drained and high-heat roasted until browned and crisp. Season with sea salt and serve.
| Level: | Easy |
| Total: | 50 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Bring a large pot of salted water and 1 1/2 cups distilled white vinegar to a boil. Add 3 pounds halved fingerling potatoes and cook until just tender, about 20 minutes; drain. Toss with 3 tablespoons duck fat or peanut oil and 1 1/2 teaspoons kosher salt. Roast at 500 degrees F until golden, about 20 minutes. Sprinkle with sea salt.