Salt and Vinager Roasted Potatoes

By kristentirrell

Ingredients

• 5 cups water
• 3/4 cup white vinegar
• 1/4 cup malt vinegar, plus more for serving
• Coarse salt
• 1 + 1/2 pounds russet potatoes, cut into 3/4-inch cubes
• 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
• 1 teaspoon cornstarch
• fresh black pepper

Preparation

Step 1

•In a large saucepan bring the water to a boil. Remove from heat and stir in both vinegars and 1 tablespoon salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour.
•After an hour preheat oven to 425 degrees F. Grease a large baking sheet with oil or line with parchment first then grease.
•Drain the potatoes and blot dry with paper towels. Add them to the baking sheet and sprinkle with cornstarch. Toss.
•Drizzle 2 tablespoons of oil over top and massage into the potatoes with your hands. Spread them out in one layer and sprinkle generously with salt and lightly with pepper.
•Bake 20 minutes then toss and spread out again. Bake 15 - 20 minutes more until fork tender and lightly golden.
•Serve with additional malt vinegar if desired.

Read more at http://www.cinnamonspiceandeverythingnice.com/salt-and-vinegar-roasted-potatoes/#XzplVyV7rWXLbyeo.99