• 2 lbs (1kg) of potatoes
• ¼ cup (50ml) malt vinegar
• 2 tbsp (25ml) vegetable or olive oil
• Coarse sea salt and freshly ground pepper
• 2 tsp (10ml) chopped fresh thyme, rosemary or dill

1. Preheat oven to 400F (200C). Line a rimmed baking sheet with foil.
2. Cut potatoes into quarters (or halves if very small). In a bowl, combine potatoes, 2 tbsp (25ml) vinegar, oil and ½ tsp (2ml) salt, and pepper to taste. Spread out on baking sheet. Roast for about 30 minutes, stirring twice or until potatoes are tender inside and browned on the outside.
3. Sprinkle with remaining vinegar and season to taste with salt and pepper. Transfer to a warmed serving dish and sprinkle with thyme.

Serves 4 to 6.

Compliments of Food & Drink, LCBO

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