Crispy Salt and Vinegar Potatoes Recipe

Add the potatoes, salt, vinegar, and water to a dutch oven and bring to a boil.

Reduce to medium heat and cook for 25 to 30 minutes.

Preheat the oven to 425 degrees F while the potatoes are roasting.

Remove from the dutch oven, place on a baking sheet, and let air dry for 2 minutes.

Toss with vegetable oil.

Roast for 25 minutes then toss with kosher salt (½ teaspoon or as desired).