Salt & Vinegar Roasted Potatoes

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons apple cider or white wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks (This recipe MUST be Yukon Golds, trust me!)
• Flaky sea salt or kosher salt for serving
• Minced fresh chives for serving

Instructions

1. 1

   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.

2. 2

   Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

3. 3

   Put the roasted potatoes in a steel bowl and add the remaining 1 tablespoon vinegar and toss. Season to taste with flaked or kosher salt, and add more vinegar if desired. Sprinkle generously with chives, and transfer to a serving bowl (if necessary depending on how fancy-pants you want to get). Serve immediately.