Salt-And-Vinegar Roasted Potatoes

Salt-And-Vinegar Roasted Potatoes

Ingredients:

¼ cup apple cider vinegar, divided
¼ cup olive oil, divided
1¼ teaspoons kosher salt
Freshly ground black pepper
2 pounds fingerling potatoes, halved lengthwise
½ cup fresh curly parsley leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh dill or fresh chives
Flaky sea salt, for serving 

Directions:

Preheat oven to 425°F. 

Whisk 3 tablespoons each vinegar and oil in a large bowl until well combined. Season with kosher salt and several grinds of pepper. Add potatoes and toss to coat.

Arrange potatoes, cut sides down, in an even layer on a rimmed baking sheet.  

Bake until golden on bottoms and tender when pierced with a fork, 35 to 40 minutes. Let cool for 15 minutes. 

Toss potatoes with remaining:
1 tablespoon each vinegar and oil on baking sheet.

Fold in parsley, oregano, and dill just before serving. Top with flaky sea salt.

Tips: The finished dish can stand at room temperature for up to 1 hour.