Description
Tangy, crispy roasted baby potatoes with the punchy flavor of salt and vinegar chips, made in the oven for a hearty, homemade feel.
Ingredients
1.5 lbs Baby potatoes (Yukon Gold or red)
1/3 cup Distilled white vinegar
2 tablespoons Olive oil
1.5 teaspoons Coarse sea salt
To taste Flaky sea salt (for finishing)
For garnish Fresh dill or parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Wash and halve or quarter baby potatoes. Place in a large pot, cover with cold water, add 1/3 cup distilled white vinegar and 1 teaspoon coarse salt. Bring to a boil and cook for 8–10 minutes until just fork-tender
- Drain potatoes well and let steam dry. Toss back in pot, add olive oil and remaining 1/2 teaspoon coarse salt. Gently shake to rough up edges. Spread on a baking sheet
- Roast for 20–25 minutes, flipping halfway, until deeply golden and crunchy. Remove from oven, sprinkle with flaky sea salt and garnish with herbs if desired. Serve hot
Notes
Use distilled white vinegar for the sharpest flavor. Boiling potatoes in vinegar infuses them from the inside.
Do not overcrowd the baking sheet to ensure crispiness.
For extra tang, toss hot potatoes with additional vinegar right out of the oven.
Store leftovers in airtight container in fridge for up to 3 days. Reheat at 400°F for 10 minutes to restore crispness (avoid microwave).
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: salt and vinegar potatoes, roasted potatoes, baby potatoes, vegan, gluten-free