Add the halved potatoes, kosher salt, and vinegar to a large pot. Add enough water to cover the potatoes by an inch and bring to a boil. Boil for 25 to 30 minutes or until fork-tender.
Drain potatoes. Pat them dry with paper towels or a clean dish cloth. Preheat the oven to 425°F, and line a baking sheet with parchment paper.
Mix the potatoes with olive oil until generously coated. Evenly spread the potatoes out onto the prepared baking sheet. Bake for 25 minutes. After 25 minutes, broil the potatoes until crispy, stirring every five minutes to ensure that they don't burn. Allow them to crisp up to your liking — this might take anywhere from 5 to 15 minutes. Once they are crispy, remove them from the oven. Season with additional salt to taste. Sprinkle with chives.
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|Serving Size: 1 (1173g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 7175.3mg||247 %|
|Potassium 3825.6mg||101 %|
|Total Carbohydrate 158.6g||47 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 138.6g|
|Protein 18.3g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 801
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