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Salt & Vinegar Mini Roasted Potatoes
1 u 5 minVoor 4Nutri-Score C€
C
1 u 5 min
1 u 5 minSalt & Vinegar Mini Roasted Potatoes
recept van
Kramer Kitchen
@kramer_kitchen
1 recept
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
mini potatoes (peeled, poked with a fork)Groente en fruit700 g
vinegar (white or apple cider)Voorraadkast480 ml
salt (plus more for seasoning)Kruiden en specerijen30 g
avocado oilVoorraadkast30 ml
per portie
Voedingswaarden
199kcal
- Koolhydraten
- 31 g
- Eiwitten
- 4 g
- Vetten
- 7 g
wat je gebruikt
Keukengerei
Oven
Ovenschaal
Soeppan
Dunschiller
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Boil the water
- While the oven preheats with the baking dish inside, bring a pot of water to a boil.
- Stap 3
Prepare the potatoes
- Poke each mini potato with a fork.
- Use a potato peeler to carefully remove the skin from each potato.
- Stap 4
Cook the potatoes
- Once the water is boiling, add the vinegar and salt, then add the peeled mini potatoes.
- Cook until fork-tender.
- Stap 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.
- Stap 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.
- Stap 7
Serve
- Enjoy as a side dish or snack.