Vinegar-Coarse Salt Roasted Potatoes
1/4 cup red wine vinegar
1/2 teaspoon cumin
1 teaspoon chili powder
6 sm. or 4 lg. russet potatoes (I used small red new potatoes)
1/4 cup olive oil ( I used vegetable oil)
2 tablepoons kosher salt ( I used sea salt)
1 tablespoon coarse black pepper
1 sm. red onion, cut into medium wedges
Preheat oven to 350°
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 5-10 minutes. (this is where I differ. I found that there wasn't enough "wang" to the finished pots, so I'm going to soak mine for 15-20 min next time)
Drizzle oil over potatoes & place in a single layer on a baking pan or roasting dish. Season heavily with salt & pepper. Roast, uncovered, for 40 minutes, stirring occasionally.
Remove potatoes from oven, add onions, and mix together. Return to oven, and roast an additional 20 minutes.
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