Sort ingredients
tjlydonjr
QR Code
Listen
Pdf
Preheat oven to 500°F with a rack in the upper third.
Toss potato slices, 2 tablespoons oil and ¼ teaspoon salt in a large bowl until evenly coated.
Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.)
Roast until golden brown, about 30 minutes, flipping the potatoes halfway through.
Whisk ⅔ cup vinegar and ½ cup broth in a liquid measuring cup until combined.
Carefully pour into the pan.
Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 15 minutes more.
Transfer to a serving platter with the pan juices.
Garnish with flaky salt, if desired.