Salt-&-Vinegar Melting Potatoes
These tender-on-the-inside melting potatoes get their bold flavor from a classic salt-and-vinegar pairing. Roasting at a high temperature creates golden edges.
Prep Time
0h 15m
Cook Time
0h 40m
Ingredients
6
Yield
6 servings
Calories
163 kcal
Method
Step-by-step instructions
Preheat oven to 500°F with a rack in the upper third. Toss potato slices, 2 tablespoons oil and ¼ teaspoon salt in a large bowl until evenly coated. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.)
Roast until golden brown, about 30 minutes, flipping the potatoes halfway through.
Whisk ⅔ cup vinegar and ½ cup broth in a liquid measuring cup until combined. Carefully pour into the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 15 minutes more.
Transfer to a serving platter with the pan juices. Garnish with flaky salt, if desired.
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