These potatoes turn out nice and crispy with the perfect amount of tartness and saltiness.
2 pound baby potatoes
1 cup water
1 cup vinegar
1 teaspoon salt
2 tablespoons avocado oil
1 tablespoon melted butter
1/2 teaspoon kosher salt or more to taste
Slice the potatoes in half and rinse them well.
Place the potatoes in a pot and cover with water and vinegar; stir in the salt.
Bring the potatoes to a boil on the stove-top and continue to cook for 10 minutes.
Drain the potatoes and allow to cool completely.
Place the par-boiled potatoes in a large bowl and mix with the oil and melted butter.
Pour the potatoes on a parchment paper lined baking sheet and cook in a preheated 425 degree Fahrenheit oven for 30 minutes.
Remove the potatoes from oven and sprinkle with the kosher salt.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.