Roasted Vinegar Red Potatoes

This recipe has a decent amount of tang from the vinegar, if you don’t like vinegar, this recipe is not for you. If you DO, however, like vinegar, then this recipe is perfect. Beyond the sour component, there are other players that come in the game here. Dill weed, onions, bacon, black pepper. Think home-grown, classic, comfort food.

Total Time

10hr 20min

0.0

0 Ratings

Author: Sear Nation

Servings:

Ingredients

•

9 cups

Baby Red Potatoes

•

4 cups

Apple Cider Vinegar

•

2/3 cup

Diced Onions

•

5 slices

Bacon , diced

•

1/2 tsp

Minced Fresh Dill

•

1/4 tsp

Freshly Ground Black Pepper

•

2/3 cup

Italian Dressing

Cooking Instructions

Start out by preparing the Baby Red Potatoes (9 cups) . Cut them in half, or even quarters if they are larger.

Rinse potatoes under cold running water.

Place potatoes in a water-tight sealable container or bag. Pour in the Apple Cider Vinegar (4 cups) until the potatoes are fully covered. Place potatoes in your refrigerator for 8-10hrs. I like to place them in overnight and remove them in the morning.

After the potatoes have marinated, pour off and discard all liquid. Place the potatoes back in the refrigerator until ready to cook the dish.

Preheat your oven to 375 degrees F (190 degrees C).

Pour potatoes into a 9x11-inch foil roasting pan (or similar size).

Add also to this pan the Onions (2/3 cup) , Bacon (5 slices) , Fresh Dill (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp) . Pour Italian Dressing (2/3 cup) on top. Mix until the potatoes are evenly coated with the dressing.

Cover the pan with aluminum foil.

Roast at 375 degrees F (190 degrees C) for 2 hours, stirring approximately every 30 minutes to prevent potatoes from burning. Check for doneness of potatoes by jabbing one with a fork (it should be soft and some browning on the outer part of the pan). Serve wamr.

Nutrition Per Serving

CALORIES

285

FAT

11.2 g

PROTEIN

6.4 g

CARBS

41.0 g