ROASTED POTATOES


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COOKING DIRECTIONS

Bring large pot of salted water to a boil.

Add 1 cup VV apple cider vinegar.

Cut 2lb, potato’s to desired size (1-1.5” diameter).

Boil potatoes until fork tender.

Drain.

In a sauté pan bring 1 tbsp olive oil,  and 1 tbsp butter to just below smoke point.

Add potatoes.

Cook stirring frequently until potatoes are golden brown.

Top with chopped, fresh rosemary.

Serve with coarse salt.