Guarnición
Salt & Vinegar Mini Roasted Potatoes
1 h 5 minPara 4Nutri-Score C€
C
1 h 5 min
1 h 5 minSalt & Vinegar Mini Roasted Potatoes
receta de
Kramer Kitchen
@kramer_kitchen
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
mini potatoes (peeled, poked with a fork)Frutas y verduras700 g
vinegar (white or apple cider)Despensa480 ml
salt (plus more for seasoning)Especias30 g
avocado oilDespensa30 ml
por ración
Nutrición
199kcal
- Carbohidratos
- 31 g
- Proteínas
- 4 g
- Grasas
- 7 g
lo que usará
Utensilios
Horno
Fuente de horno
Olla
Pelador
Escurridor
paso a paso
Preparación
- Paso 1
Preheat the oven and the baking dish
- Preheat the oven to 220 °C.
- Pour the avocado oil into a baking dish and place it in the oven to heat up.
- Paso 2
Boil the water
- While the oven preheats with the baking dish inside, bring a pot of water to a boil.
- Paso 3
Prepare the potatoes
- Poke each mini potato with a fork.
- Use a potato peeler to carefully remove the skin from each potato.
- Paso 4
Cook the potatoes
- Once the water is boiling, add the vinegar and salt, then add the peeled mini potatoes.
- Cook until fork-tender.
- Paso 5
Rough up the edges
- Strain the potatoes and return them to the pot without the water.
- Gently mix them around to rough up the edges for a crunchy texture.
- Paso 6
Roast the potatoes
- Carefully remove the hot baking dish from the oven.
- Place the roughened potatoes into the dish, sprinkle with additional salt and toss to coat evenly.
- Bake, flipping halfway through, until golden and crispy.
- Paso 7
Serve
- Enjoy as a side dish or snack.