I like to keep my side dishes healthy, delicious, and quick for my family’s weeknight meals. This potato recipe meets all of those requirements. Keeping the skin on the potatoes for this recipe increases the nutrient content immensely. The flavours are similar to salt and vinegar chips. Truly amazing.
Consuming this recipe with the addition of the skin on the potato will provide B vitamins, vitamin c, calcium, potassium, and a significant amount of fibre. Have fun with this recipe and use white, red or a mixture of mini potatoes. They all will taste amazing.
I am excited for you to try.
I’d love to know your thoughts with a comment or rating below.
Tag @shelbylaranutrition.com
Salt and Vinegar Roasted Potatoes
This delicious dish is an amazing side dish for those busy weeknight meals. The salt and vinegar flavours are going to wow your taste buds.
Servings 4 servings
Ingredients
- 1 lb mini red or white skin potatoes
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 2½ tsp apple cider vinegar
- optional: add ¼ salt after cooking
Instructions
- Preheat oven to 400°.
- Wash and slice your potatoes in half.
- In a small bowl, combine olive oil, white wine vinegar, salt, and pepper. Whisk well.
- In a larger bowl, toss the sliced potatoes with the olive oil and vinegar mixture.
- Place them cut side down on the lined or greased baking tray.
- Roast for 25-30 minutes, turning half way.
- Once roasted, remove from the oven and toss them with the apple cider vinegar and additional ¼ salt. Serve hot and Enjoy!