These garlic and vinegar roasted potatoes are a flavorful and easy side dish that pairs well with any meal. The potatoes are coated with a tangy vinegar and garlic mixture before being roasted to perfection. The result is crispy on the outside, soft on the inside potatoes with a delicious tangy and garlicky flavor. This recipe is quick to make and requires only a handful of ingredients, making it a perfect option for busy weeknight dinners or special occasions.
Ingredients
- 2 pounds of potatoes (red or Yukon gold)
- 4 cloves of garlic, minced
- 1/4 cup of white vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried thyme
- Chopped fresh parsley, for garnish
Directions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes to remove any dirt. Cut them into bite-sized pieces.
- In a large mixing bowl, combine the minced garlic, white vinegar, olive oil, salt, black pepper, dried rosemary, and dried thyme. Mix well.
- Add the potatoes to the bowl and toss them in the garlic and vinegar mixture until they are evenly coated.
- Spread the potatoes out in a single layer on a baking sheet. Make sure they are not overcrowded.
- Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy. Stir the potatoes halfway through the cooking time to ensure even browning.
- Remove the potatoes from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving.
- Serve the garlic and vinegar roasted potatoes as a delicious side dish with your favorite main course.
