Salt And Vinegar Crispy Potatoes

• total time: 1 hour 23 minutes

Ingredients

2 lbs small yellow potatoes, halved

1 1/2 cup apple cider vinegar + 3 tbsp

2 tbsp sea salt, divided

2 tbsp avocado oil

Garnish: chives + flaky sea salt

Directions

Add the potatoes to a large pot and cover with about an inch of water

Stir in 1 1/2 cups of apple cider vinegar and 1 tbsp sea salt

Bring to a boil then reduce to a simmer and simmer for about 20 minutes until the potatoes are fork tender

Preheat your oven to 425

Drain your potatoes and let them cool for 5-7 minutes (they will continue to steam and release more water - this is great for ensuring they get crispier in the oven)

Stir in 2 tbsp avocado oil and 1 tbsp salt, ensuring the potatoes are evenly coated

Add the potatoes to a baking sheet, being careful not to overcrowd the pan (you want space in between them so they will crisp and not steam - you may need to use two baking sheets)

Flip the potatoes so that the flat side is facing down

Roast in the preheated oven for 45 minutes, until crisped to your preference

Remove from oven and toss with remaining 3 tbsp vinegar

Return to the oven for another 10-15 minutes

Remove from the oven and season generously with flaky sea salt

ENJOY!

Comment ""😍"" if you want to try this!