This month’s recipe (and photo) is a gift from Lisa Adams a professional chef in New York City, the author of theAll Good Things blog, and a lovely person. Her easy and tasty roasted potato recipe follows but I would encourage you to visit her blog and sign-up for her newsletter. Unlike vinegar peddlers like us, Lisa isn’t trying to sell anything. She is just sharing great recipes and a whole lot of positivity in her newsletter. Thank you for supporting American Vinegar Works Lisa!
Place baby potatoes on a sheet pan, drizzle with olive oil and generously season with your favorite curry powder, salt and pepper. Shake the pan to coat everything.
Roast in a 400 degree preheated oven for 15 minutes or until just tender.
Remove from the oven and give another shake of the pan. With the bottom of a glass gently press each potato until it splits and flattens. This gives more flavor surface and opens the potatoes up to absorb the vinegar.
Drizzle with Beer Vinegar and salt again. Place back in oven and roast another 5-10 minutes. Remove from oven. When cool, taste one. Does it need more salt or more vinegar? Go for it.
