Ingredients

The following ingredients have 5 Servings
  • 2 cups water
  • 2 pounds small new potatoes (halved)
  • 1 cup white distilled vinegar
  • 2 1/4 teaspoons sea salt (plus more for seasoning)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 garlic cloves (minced)
  • 1/2 cup crumbled feta cheese (optional)
  • 1/2 cup chopped fresh dill* (optional)

Instruction

  • In a large pot with the lid on, bring the water, potatoes, vinegar, and 2 teaspoons sea salt to a boil. Reduce the heat to maintain a gentle boil and cook until the potatoes are just starting to get tender but are still a touch firm in the center, 10 to 15 minutes, depending on the size of your potatoes. Drain the potatoes. (You can let the potatoes cool and then refrigerate them for up to overnight before proceeding. The texture that results will be even lighter and fluffier on the inside.)
  • Meanwhile, preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  • Drain the potatoes. Carefully toss the potatoes with the olive oil, remaining 1⁄4 teaspoon sea salt, and oregano and arrange them in a single layer on the prepared baking sheet, cut side down. Roast until golden and crisp, 20 to 30 minutes.
  • Transfer the potatoes to a serving bowl and toss with the garlic. If desired, top with the feta and dill. Add a pinch of salt, if you please. (In the unlikely event that these spuds aren’t polished off the first time around, or if you have enough wherewithal to make a double batch to ensure you have leftovers, they make for a delicious breakfast the morning after. Scrape off the dill or herbs prior to refrigerating and then crisp them in a hot skillet. Top with a fried or poached egg.)