Crispy Sea Salt and Vinegar Roasted Potatoes

• Vegan
• Gluten free

• Produce

  • 1 1/2 lbs Fingerling potatoes
  • 1 Rosemary

• Baking & Spices

  • 1/2 tbsp Cornstarch
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Oil
  • 2 cups White vinegar

• Liquids

  • 4 cups Water

Found on hostthetoast.com

Ingredients

• 1 ½ lbs fingerling potatoes, cut in half
• 4 cups water
• 2 cups white vinegar, plus more for drizzling
• Sea salt, to taste
• 2 tablespoons oil, divided
• ½ tablespoon cornstarch
• Rosemary, to taste (optional)

Directions

• Bring the water to a boil in a large pot. One it reaches boiling point, remove it from the heat and add in the vinegar and a tablespoon of sea salt. Stir until the salt dissolves and then place the potatoes in the pot. Let the potatoes soak in the vinegar mixture for an hour.
• Preheat the oven to 450 degrees F. Drain the potatoes and pat them dry with a kitchen towel. Toss the potatoes with a tablespoon of the oil, the cornstarch, and a teaspoon of salt. Toss well, and then drizzle the remaining tablespoon of oil on a walled baking sheet. Put the baking sheet (without the potatoes on it!) in the oven to heat up the oil for 3 minutes.
• Spread the potatoes on the baking sheet, sprinkle with a bit of rosemary, and place back in the oven for 35-40 minutes, flipping the potatoes and rotating the baking sheet half-way through.
• Once the potatoes are crisp, remove them from the oven, sprinkle with additional sea salt, and drizzle with a bit more vinegar. Garnish with fresh rosemary and serve warm.