Salt and Vinegar Roasted Potatoes

[elleng]

Yield:
4 to 6 servings

2tablespoons olive oil
2tablespoons apple cider or white wine vinegar, plus more to taste (Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.)
½teaspoon kosher salt
½teaspoon black pepper
2pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
Flaky sea salt, for serving
Minced fresh chives, for serving

Step 1
Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

Step 2
Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

Step 3
Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.