So sometimes I must admit, my extreme shopping does tend to bite me in the butt. Like when my potatoes start growing mutant potatoes off of themselves. While I'm hopeful that those little sprouts are going to grow into new potatoes, therefore making my plan super masterful, it often indicates that I need to do something with my potatoes, which spawned my new recipe. I think if I was on death row my last meal would be a bag of salt and vinegar potato chips. That says a lot coming from someone who has devoted time into starting a food blog, claiming they know about food and other sophisticated things. But I pride myself on being honest. I decided to make a variation of salt and vinegar roasted potatoes. So I basically can consume the same ingredients, but feel better about myself, and classy.
2 pounds Yukon Gold Potatoes or Red Potatoes
1 cup distilled white vinegar
1 tablespoon kosher salt
Fresh ground pepper
2 tablespoons unsalted butter
2 tbsp extra virgin olive oil
Preheat oven to 400 degrees Fahrenheit. Wash potatoes and place in a large pot with vinegar. Add in enough water to cover the potatoes. Add in 1/2 Tbsp of salt. Place lid on the pot and bring to a boil. Boil for 10 - 15 minutes or until the potatoes can be pierced with a fork. Drain potatoes in a colander and let cool. Once cooled, slice the potatoes into quarters. Place on a large baking sheet. Drizzle olive oil on the potatoes and toss to coat completely. Season the potatoes with remaining kosher salt and pepper to taste. Roast the potatoes in the oven for 30 minutes or until they are crispy. Sprinkle with coarse sea salt to taste.