Place the potatoes in a 2 quart sauce pan and cover with water, add 1/2 tsp kosher salt and the vinegar and bring to a boil. Boil potatoes until just tender enough to pierce, about 5 minutes.
Drain the potatoes and place in a large bowl. Toss potatoes with oil, 1/2 tsp kosher salt, pepper and garlic.
Spread on a baking sheet leaving space around each one.
Bake for 1 hour (do not stir, shake or turn) or until crispy and evenly browned.
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