Sea Salt and Vinegar Roasted Baby Potatoes
I have a confession to make – sea salt and vinegar chips are one of my biggest weaknesses… they are so tangy, salty, crunchy, and addictive! I decided to roast some teeny tiny potatoes then toss them with sea salt and malt vinegar. They were creamy on the inside and tangy and salty on the outside – they were so delicious! I literally could have eaten just these potatoes for dinner and I would have been perfectly satisfied. I served this tasty side dish with the Mustard and Garlic Spatchcocked Chicken and the Garlicky Asparagus with a Splash of Lemon.
Preheat the oven to 425 degrees.
Boil the baby potatoes in a pot of water for 5-7 minutes. Remove from the water and place onto a baking dish that has been coated with cooking spray. Drizzle the potatoes with olive oil then season with a bit of sea salt and freshly cracked pepper, to taste. Place the baking dish into the oven and roast for 15-20 minutes, or until golden brown and fork tender.
Remove from the oven and toss the potatoes with malt vinegar, to taste and add a bit more sea salt, to taste. Toss until evenly coated then serve immediately. Enjoy.
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