Salt and Vinegar Roasted Potatoes

Yield:4 to 6 servings

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons apple cider or white wine vinegar, plus more to taste
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
• Flaky sea salt, for serving
• Minced fresh chives, for serving

Directions

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