Do you love boardwalk fries doused in malt vinegar? ME TOO! But these are the next best thing without the guilt. Say hello to Roasted Vinegar Potatoes!
1 small sack of baby potatoes, cut in halves or quarters (I chose TJ's Teeny Tiny Potatoes)
1/4 cup of a GOOD quality red wine vinegar (or malt vinegar)
1/2 tsp cumin
1 tsp chili powder
1/4 cup olive oil
2 good sized pinches of kosher salt
Oven at 350 degrees. Place an ungreased cookie sheet into the oven to get it hot.
In a bowl big enough to hold the potatoes, add the vinegar, cumin and chili powder. Toss potatoes into the mixture. Let soak for about 10 mins.
Add the olive oil, salt and pepper to the potatoes and toss again. Scatter onto the preheated cookie sheet (Watch, they sizzle!) and roast for about 40 mins to1 hour, depending on the size of your potatoes. Turn occasionally.
I served these with my Skirt Steak with Chimichurri and it was a great compliment to the vinegar in the chimichurri.