Ingredients:
1 pound baby Yukon potatoes, washed, dried and cut into bite size pieces
2 tablespoons olive oil
1/3 cup rice vinegar
¾ to 1 teaspoon dried rosemary, or 1 tablespoon finely chopped fresh
¾ to 1 teaspoon dried thyme, or 1 tablespoon finely chopped fresh
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions:
In a medium bowl, whisk together the olive oil and vinegar. Add the potatoes and stir until the potatoes are well coated. Let the potatoes marinade in the olive oil and vinegar for 30 minutes.Preheat the oven to 450 degrees F, and line a large rimmed baking sheet with foil.
Add the rosemary, thyme, salt and olive oil to the potatoes and toss to combine. Using a slotted spoon, transfer the potatoes to the baking sheet, and arrange them in a single layer (more breathing space makes for crispier potatoes, so if you’re doubling the recipe, be careful not to overcrowd your pan). It’s fine if some of the extra marinade makes it onto the baking sheet when you’re transferring the potatoes, but don’t add more than what comes through the spoon.
Roast the potatoes for 20 minutes, then give them a quick toss on the baking sheet. Continue roasting for an additional 5 to 10 minutes, until potatoes are tender on the inside and crispy on the outside.
(splashofsomething.com)
