Here is a really good method to make oven roasted potatoes that are soft on the inside and crispy on the outside every time. Level up this simple dish with some rosemary - fresh or dry.
2 small or one large potato, washed and peeled
2 tbsp vinegar
rosemary, fresh or dried (optional)
olive oil for roasting
salt for taste
150 Calories per portion
1Cut your potatoes into equal chunks and rinse well under running water. You want to wash as much starch off them as you can.
2Place the potatoes into a cooking pan and cover with water. Add salt and apple cider vinegar (or just plain vinegar).
3Boil for 40 minutes or until you can pierce the potatoes with a fork or a toothpick.
4Strain the water and transfer the potatoes into a foil bed (optional, but helps in the cleanup afterwards), drizzle with oil and salt for taste.
5Roast in the oven at 392°F (200°C) top shelf preferably at a grill setting if your oven has it, for 10 minutes or until golden brown. At this point it’s purely a taste and aesthetics preference since the potatoes are already cooked.