Vinegar-Coarse Salt Chipotle Roasted Potatoes
Vinegar-Coarse Salt Chipotle Roasted Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 382
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 933
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 382
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 933
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon chili powder
6 small or 4 large russet potatoes
1/4 cup olive oil
2 tablespoons kosher salt
1 tablespoon coarse black pepper
1 small red onion, cut into medium wedges
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, mix vinegar, cumin and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes with vinegar mixture. Let sit for 5 to 10 minutes.
- Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 40 minutes, stirring occasionally.
- Remove potatoes from oven, add onions and mix together. Return pan to oven and roast for an additional 20 minutes.
- Serve warm with Argentinean Steak and Chimichurri Sauce, if desired.
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