Adding vinegar to baked and potatoes and other dishes is a popular way to get a tasty, tangy bite. Another method is to infuse the flavour by cooking potatoes in vinegar.

The combination of the tangy vinegar and the satisfying crunch of perfectly roasted potatoes makes this dish a mouth-watering treat that will leave you wanting more. And the best part is that it takes only a few ingredients.

In this simple recipe we boil mini gold potatoes in white vinegar, water and salt and then coat them in olive oil and a bit more salt and bake them at high temperature. Any small, yellow potatoes like yukon gold, or even fingerlings will work.

To serve, mix chives into sour cream or sprinkle them on the spuds with extra salt according to your taste. You can also modify how much vinegar taste you prefer by increasing or reducing the vinegar to water ratio.

INGREDIENTS

1 – 2 pounds of small yellow, gold, yukon or fingerling potatoes. Cut into halves, or small pieces.

1 cup white or apple cider vinegar

2 cups of water, or enough to cover the potatoes in a pot

Salt to taste

1/2 cup olive oil

Chives and sour cream to serve

DIRECTIONS

1. Preheat the oven to 425F, or 220C.
2. Place the potatoes in a large pot and cover with the vinegar and water. Add around 1 teaspoon of salt. Boil until the potatoes are tender and can be pierced with a fork without resistance.
3. Drain the potatoes and pat dry. Then coat them with olive oil and around half a teaspoon of salt.
4. Place the potatoes in a baking sheet with the cut sides down, so that they get extra crispy. Bake until they are browned and crunchy.
5. Serve with chives and sour cream.