Vinegar-Coarse Salt Chipotle Roasted Potatoes

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In my own opinion, they were okay. They tasted like vinegar more than anything . I am not a big fan of vinegar. Everyone has different taste buds but all the other ingredients seemed to go well together. Had to throw most of it away. Was not a hit in my home :(

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They are GREATTTTT>>>>>>>>

Here is the thing....you must cut them into small EVEN chunks.....Let them sit for 25 min. This will help with the seasoning AND the cooking!!!!!! Pre-heat the oven to 430.....and yes they WILL take an HOUR!!!!!! Remember to move them around but ONLY do this 3 times.....DO NOT KEEP CHECKING to see if they are done!

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I have made this recipe several times. Each time I adjusted the spices to what we were having with it. Once I used garlic powder and italian seasoning. Once just the salt and pepper with the vineger. They always turn out great. This will certianly be a go to potato recipe. So easy!

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I had hoped the potatoes would have taken a little more of the vinegar and spices, but they didn't. Also, they DEFINITELY need more than an hour in the oven. I bumped the temperature after 40 minutes, from 350-to-375-to-400 because all of the other food was done. I had to put them in the microwave for 5 more minutes. If I make this again, I would use more spices and cook at 375 for 1hr 15min or more.

Also- I added onions, green and red peppers, and mushrooms from the very beginning- and they turned out great!

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Thank you Ingrid for solving the mystery potato recipe that I have been trying to replicate since attending a potluck dinner and having potatoes that tasted, as I remember them, exactly like yours. When I got to the table there was one lone potato left on the plate which made it difficult to determine the spice.
I have attempted to make these potatoes without success and now I know the missing ingredients were the chili powder and cumin.I remembered the faint taste of vinegar but didn't pick up on the spices.
Perhaps you make your chili power which includes ground dried chipotles. There are many recipes for Chili powder on the internet. I have never made mine but after exploring the possibilities, I will give it a go soon. One's taste for salt and spices vary so I adjust to my families liking. I used to rush in and add all ingredients as suggested but found many times they included a spice or herb that my family didn't paticularly care for, thus I adjust the recipe as necessary. The only herb I personally don't enjoy is cilantro but this makes me understand someone else's dislike of a particular herb or spice.
Size and dice of the potatoes makes a difference in volume and cooking time. I keep an oven thermometer in my oven but I do l check for doneness before taking an item from the oven.
There aren't to many recipes that I make more than once but this wiill be one of them.

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Basically this recipe was simple and easy but found that it was too salty for my taste. My husband who loves the salt shaker even found it way too much salt. So next time I would only put in half the amount(recipe said to use 2 Tablespoons of Kosher salt.. You can always add. It did take longer then the recipe called for to cook..I baked the potatoes at least an hour and had to raise the temperature to 375.

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These are the tastiest potatoes you will ever find! Be sure to prepare ahead of time because they need to bake for a LONG time...about an hour and 15 minutes at 375, otherwise they won't be done. It has something to do with the reaction to the vinegar. I also just put the onions in at the beginning with the potatoes and its fine. Goes great with anything!

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If you enjoy the vinegar-and-salt combination, you'll love this. It was a good change from the plain, roasted potatoes. Ingrid didn't put chipotle in them in the episode, but I might try to add a bit the next time I make them. (They're great without it.

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My family adored these potatoes..Even the smell of them roasting in the oven got our mouths watering. I used regular grocery store red-wine vinegar, and cut down on the salt a bit based on previous reviews.

I also cranked up the heat a bit to speed the process.

THey turned out deliciously golden brown on the outside and creamy in the middle.

It's going in the "please make this again" file!

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This recipe is great. I love salt and vinegar chips and I always put vinegar on my fries. Adding vinegar to the potatoes as a marinade is great. The chili powder gives it a nice kick. Cooked perfectly at 350 degrees. This is a keeper.