Roasted Yukon gold potatoes seasoned with garlic, salt, and vinegar.
For my leftovers, I put some of the potatoes on a sheet of foil and topped with Kraft shredded Italian five cheese mix and let it melt in the oven. Cheesy, vinegary, garlicy and salty, they were even better this way. Cooking time may vary so keep an eye on your potatoes while they’re in the oven.
2 pounds Yukon gold potatoes
1/4 cup white vinegar
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