Sea Salt & Vinegar Roasted Potatoes
Much like chicken, potatoes are a great blank canvas to build from. Sweet, tangy, spicy… whatever your heart desires, you can turn any ol’ spud into the side dish of your dreams with a few simple additions. We prefer ours spicy and unexpected, so we created these Sea Salt & Vinegar Roasted Potatoes. Think sea salt and vinegar chips, but more sophisticated. Piñon vinegar provides an earthy tang while the Wild Chiltepins add a smoky spice. These golden wedges are great as a side to any dish (Fish and chips? Yes, please!) or are perfect solo. Enjoy!
Takes: 40-45 minutes
Serves 2
1 lbs Yukon Gold potatoes, cut into wedges
1 tbsp olive oil
Many generous pinches of Desert Provisions Sonoran Sea Salt
2-3 pods, Desert Provisions Wild Chiltepins
Black pepper, freshly cracked
Pre-heat oven to 425 degrees. Line baking sheet with parchment paper. Combine pinon vinegar, olive oil, and one pinch of sea salt in a dish. Whisk to combine. Toss potatoes with vinegar/olive oil mixture so they are fully coated and let sit in mixture for 5-10 minutes. Arrange potatoes on baking sheet being mindful not to overcrowd.
Bake for 20 minutes. Rotate baking sheet and flip wedges. Continue baking for another 15 minutes, or until golden brown. Remove from oven and generously sprinkle with lots of Sonoran Sea Salt and crushed Wild Chiltepins. Add fresh-cracked pepper as well. Toss with additional dashes of pinon vinegar to taste. Serve immediately.
Cook's notes: Have leftovers? Not a problem. These potato wedges are also great chopped up the next day and added to a breakfast skillet or a salad for lunch! You can use any kind of vinegar to make these, but we highly recommend Artemisia’s Pinon Vinegar for the best flavor.
