Salt & Vinegar Potatoes

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Salt and Vinegar Potatoes
  • 4Servings


  • 1 pound fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons red wine vinegar
  • Flaky sea salt


On baking sheet, toss potatoes with oil and rosemary; season. Roast at 400 degrees, cut side down, until tender, about 20 minutes. Toss with vinegar and sprinkle with sea salt. Serve warm or at room temperature.

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