Category: Side Dishes -

Roasted Red Potatoes with Vinegar     

Ingredients:
2 pounds baby red potatoes
3-4 cloves garlic, smashed and left whole
3 & 1/2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon seasoning salt
cracked black pepper, to taste
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon white wine vinegar

Preparation:
Preheat oven to 400 degrees F.

Slice each potato in half or in quarters, for large potatoes. All the potatoes should be roughly similar in size, for even roasting. Place all the potatoes on a rimmed 11×17 inch baking sheet.

Add smashed garlic. Drizzle the potatoes and garlic with olive oil.

In a small bowl, combine all the spices. Sprinkle the spices over the tops of the potatoes. Use your hands to massage the oil and spices into the potatoes. Make sure each potato gets coated.

Arrange the potatoes on the pan so that they are cut-side down. The potatoes should not be touching each other. Roast the potatoes at 400 degrees for about 30 minutes.

Take the pan out of the oven and use a spatula or tongs to carefully flip the potatoes over so that the other cut-side is now touching the pan. If there is any oil pooling in the center of your pan and it's causing the potatoes to not brown, soak up some of the oil with a paper towel and discard.

Place the pan back in the oven and continue roasting for another 15-20 minutes (the total roasting time is 45-50 minutes).

Take the potatoes out of the oven and serve immediately. Just before serving, toss with white wine vinegar.

Date added: 2026-03-18
Number of visits: 135