Smoky Salt and Vinegar Roasted Potatoes
By: Holly Sander
Published: Monday, April 17, 2017 - 10:54am

Ingredients




2 pounds baby Yukon gold potatoes cut in half (the best potatoes to use for this recipe)
1 cup + 2 tablespoons apple cider vinegar (3/4 cup for steaming, ¼ cup for marinade, and 2 tablespoons for finishing)
½ cup water
1 tablespoon liquid smoke
2 tablespoons olive oil
1 teaspoon smoked salt (1/2 teaspoon for marinade, 1/2 teaspoon for baking potatoes)
½ teaspoon pepper
1½ tablespoons finely chopped rosemary
6 pieces bacon
Sea salt to taste

Preparation

1 Preheat oven to 400 degrees. Bake the bacon on a tin foil lined baking sheet (for easy clean up) until moderately crispy.   Or follow package instructions for baking bacon. 2 Meanwhile, add 3/4 cup cider vinegar, 1/2 cup water, 1 tablespoon liquid smoke and potatoes to a sauce pot over medium heat.  Cover and steam for 20 minutes. 3 Remove the bacon from the oven and place on paper towels; dab to remove some of the grease, then chop and set aside. Turn the oven up to 425 to bake the potatoes. 4 When potatoes are finished steaming, drain them and discard the liquid. 5 Mix together ¼ cup cider vinegar ½ teaspoon liquid smoke, ½ teaspoon smoked salt and pepper.  Pour over cut potatoes and fold together several times to coat them thoroughly. 6 Use a slotted spoon to place potatoes on a parchment-lined baking sheet (you can discard the vinegar mixture.) Sprinkle potatoes with 2 tablespoons of olive oil, 1 tablespoon of the rosemary, ½ teaspoon smoked salt and toss.   Place the potatoes cut side down on the baking sheet and bake for 20-25 minutes or until cooked through and golden. 7 When fully cooked, remove the potatoes from the oven and toss with 2 tablespoons apple cider vinegar.  Transfer to a platter and toss with bacon and fresh rosemary.  Sprinkle with sea salt if desired.

About

Smoky Salt and Vinegar Roasted Potatoes Recipe: baby Yukon gold potatoes, cider vinegar, smoked salt, fresh rosemary & bacon. Tangy, smoky & addicting!