Salt And Vinegar Roasted Potatoes
These salt and vinegar roasted potatoes are nothing but delicious! Soft on the inside, crispy on the outside. Bursting with so many flavors!
These salt and vinegar roasted potatoes take roasted potatoes to another level! Salty and tart, bursting with flavors from all of the herbs. There is so much to love about these guys!
So, I’m sure you’ve heard of or have tried salt and vinegar potato chips before. If your a fan of those, you’ll be a fan of these!
This recipe is super easy to make, and would be the prefect side to any dish!
I’ve grown a love for cooking with more herbs. I’ve creeped out of my comfort zone and started to broaden my horizons. I only used to cook with the basics. Garlic powder, onion powder, salt, pepper, Italian seasonings, ya know…the “safe seasonings”.
Ever hear of marjoram?
If you’re like me, and watch a lot of cooking shows, you most likely have heard of the spice marjoram.
I keep hearing about it, and have been curious as to what it smells, tastes like, and how it would enhance the flavors of food. So, I went out and purchased some.
Let me tell you, marjoram is delish! It smells good, it tastes good, and it did wonders for these potatoes!
It has a sweet pine, citrusy scent. And a flavor like no other!
If your looking for side dish ideas for thanksgiving dinner, or Christmas dinner, or any dinner really…look no further!
You want these potatoes in your life, and in your belly!
If you make this recipe, I hope you enjoy it!
For another delicious side recipe, check out my recipe for green bean bake! https://thehungrylyoness.com/green-bean-bake/
Salt And Vinegar Roasted Potatoes
Ingredients
- 1/4 cup apple cider vinegar, divided
- 1/4 cup olive oil, divided
- 1 ¼ tsp salt
- 1/2 tsp black pepper
- 2 lbs. fingerling potatoes, halved lengthwise
- 1/2 cup fresh parsley leaves, chopped
- 1 tsp dried oregano
- 1 tsp dried marjoram
- flaky sea salt for serving (optional)
Instructions
- Preheat oven to 425°. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together 3 tbsp of apple cider vinegar and 3 tbsp of olive oil until well combined.
- Add oregano, marjoram, salt and pepper. Whisk until combined.
- Add halved potatoes to bowl and toss to coat.
- Using a slotted spoon (to help drain the excess liquid) spoon potatoes onto baking sheet. Flip each potato so they are cut side down.
- Bake in preheated oven for 45-50 minutes or until pototoes are tender when pierced with a fork.
- Let cool for 15 minutes.
- Toss potatoes with remaining 1 tbsp of vinegar and 1 tbsp of olive oil on baking sheet.
- Sprinkle with chopped parsley and flaky sea salt (optional).
- Enjoy!
