I’ve never been dazzled by potatoes. Meh, I could take them or leave them. Until now. Vinegar is the key! Plus, from a nutrition standpoint you get a nice little whack of resistant starch to feed the good bugs in your gut, but we can geek out on that another time. For now just know that once you roast your first batch of of these, you'll never go back!
What you need:
6 medium russet potatoes (or about 10 smaller red or yukon golds)
2-3 cups white vinegar
1 tbsp evoo or melted fat of choice (FOC)
1 tsp rosemary
½-1 tsp kosher salt
¼ tsp pepper
What to do:
Dice potatoes into 1″ cubes. Place into large pot.
Cover with approximately ⅓ white vinegar and ⅔ water.
Bring to boil and allow to simmer 20-30 min or until taters can be pierced with fork but don’t fall apart.
Drain and allow to cool. Store in fridge until ready to roast.
To roast, preheat oven to 450. Toss potatoes with evoo, sprinkle with rosemary, kosher salt and pepper. Spread in even layer on baking sheet and cook for 15 minutes. Flip potatoes for even browning and cook another 10-15 min.