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Crisp Golden Potatoes with Sea Salt and Vinegar Glaze

Let these Crisp Golden Potatoes with Sea Salt and Vinegar Glaze be the star attraction of your next meal. This recipe takes the humble potato through a delightful transformation that brings you a crispy exterior, soft inside, and tangy vinegar-flavored bite. Pair these roasted potatoes with a juicy ...
4
1 hr
TOTAL TIME
286
CALORIES
$1.33
PER SERVING
Crisp Golden Potatoes with Sea Salt and Vinegar Glaze
Ingredients
9 INGREDIENTS
4 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
melted
Ground Black Pepper
1/2 tsp ground black pepper
Table Salt
1/2 tsp table salt
Yukon Gold Potatoes
2 lbs yukon gold potatoes
peeled and cut into 1-inch slices
Low-sodium Vegetable Broth
1/2 cup low-sodium vegetable broth
White Distilled Vinegar
1/2 cup white distilled vinegar
Flaked Sea Salt
1/4 tsp flaked sea salt
Scallion
1 whole scallion
finely chopped
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Directions
8 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 500°F, placing the rack in the upper third part of the oven.
2
In a large bowl, toss the peeled and sliced Yukon Gold potatoes with melted butter, extra-virgin olive oil, table salt, and ground black pepper.
3
Spread the seasoned potatoes in a single layer in a 9-by-13-inch metal baking pan.
4
Roast the potatoes, flipping them once midway, for about 30 minutes until they become golden brown.
5
In a separate bowl, combine the low-sodium vegetable broth with white distilled vinegar.
6
Remove the baking pan from the oven and carefully pour in the broth and vinegar mixture, returning it to the oven.
7
Continue roasting the potatoes for another 15 minutes, or until the broth is mostly absorbed and the potatoes are very tender.
8
Garnish the roasted potatoes with flaked sea salt and finely chopped scallions before serving.
Health Info
Macros
40g
CARBS
13g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
MILK