Salt and Vinegar Roasted Potatoes


  • 1-1/2 pounds potatoes, scrubbed clean and cut into 1/2-inch cubes
  • 1 head of garlic, peeled and sectioned into cloves 
  • 2 tbsp. canola oil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper 
  • 1 cup malt vinegar
  • 2 tbsp brown sugar


  1. Soak the cubed potatoes in cold water for at least 30 minutes. Drain and pat dry.
  2. Preheat the oven to 450 degrees. Toss the dry potatoes and garlic cloves in the oil and spread on a rimmed baking sheet. Roast 30-40 minutes, turning occasionally to promote even browning. Season with salt and pepper (use white pepper instead of black if your kids don't like "dirt" on their food)
  3. Meanwhile, combine vinegar and sugar in a pot. Bring to a boil, reduce heat and simmer 15-20 minutes, until the liquid is reduced by half. Serve sauce as a dip alongside the potatoes and garlic or drizzle it right over the top. The drizzle is great for adults but I don't recommend it for kids. They like to control their own destiny. Give them the dip on the side and see what happens.

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