Ordi­nary steak and pota­toes sounds so bland doesn’t it.  I often roast pota­toes and onions for a side dish instead of the ordi­nary mashed or baked potato.  Roast­ing seems to give them so much fla­vor.  Ingrid Hoff­mann made Vine­gar and Coarse Salt Chipo­tle Roasted Pota­toes a cou­ple weeks ago and I thought that per­haps it might be a dif­fer­ent fla­vor.  Grow­ing up, one of my friends, Val, often had a pen­chant for Salt & Vine­gar chips and dur­ing many a gos­sip ses­sion at her house, I learned to appre­ci­ate the fla­vors of salt and vinegar. 

This recipe doesn’t dis­ap­point.  Adding some cumin and chili pow­der to the mix just was the fla­vors that sent this from “great” to “phe­nom­e­nal”.  Two points to pon­der – one, you must let the pota­toes sit for 10 min. or so to soak up the fla­vors of the mari­nade and two – start check­ing the oven at 60 min­utes but you might have to leave them in there for 75 min­utes.  Most of the review com­ments sug­gested that oven temps vary. 

I served this with steak and the next morn­ing, any left­overs went into a killer frittata.

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VINEGAR AND COARSE SALT CHIPOTLE ROASTED POTATOES

Recipe cour­tesy of Ingrid Hoffmann

Ingre­di­ents:

• 1/4 cup red wine vinegar
• 1/2 tea­spoon ground cumin
• 1 tea­spoon chili powder
• 6 small or 4 large rus­set potatoes
• 1/4 cup olive oil
• 2 table­spoons kosher salt
• 1 table­spoon coarse black pepper
• 1 small red onion, cut into medium wedges

Direc­tions

Pre­heat oven to 350 degrees F.

In a large bowl, mix vine­gar, cumin and chili pow­der. Slice pota­toes into 1-inch size chunks. Toss pota­toes with vine­gar mix­ture. Let sit for 5 to 10 minutes.

Driz­zle olive oil over pota­toes and place them in a sin­gle layer in large rimmed bak­ing pan or roast­ing dish. Sea­son with salt and pep­per. Roast, uncov­ered for 40 min­utes, stir­ring occasionally.

Remove pota­toes from oven, add onions and mix together. Return pan to oven and roast for an addi­tional 20 min­utes.  (if still not roasted fully, add another 15 min­utes to the mix)

Lin­ing Up The Ingredients

Let the pota­toes mar­i­nate – patience is key!

Add the onions

Serve with steak sliced over the top and enjoy!