If you love salt and vinegar chips you’re going to go crazy for these crispy salt and vinegar potatoes! Made with just a handful of ingredients and ready in about an hour, they make the perfect side dish that you’ll want again and again.
White vinegar adds a lovely subtle zing to these roast potatoes, and their irresistible crunch is to die for.
I promise you that the extra time and dishes it takes to boil the potatoes first before roasting is worth it!
INGREDIENTS
Here’s what you’ll need to make these salt and vinegar potatoes (measurements listed in the full recipe at the bottom on this page)…
Potatoes - I used red potatoes but feel free to use any good roasting potato. White Vinegar Olive OilSalt
INSTRUCTIONS
Preheat oven to 200C / 390F.
Cut potatoes into 1cm / ½" thick rounds. Try your best to make your slices even sizes.
Place the potato rounds in a saucepan. Pour in 1 cup of vinegar, then fill with water until potatoes are just completely covered in liquid. Bring to boil and let simmer for 10-15 minutes until a small knife can be inserted into a potato round and withdrawn easily. Drain well.
While the potatoes are boiling, fill a large roasting tray with a thin layer of olive oil and place in the oven to heat.
Add potatoes to the heated oil, tossing to coat and spread out into a single layer. Roast for 30 - 45 minutes, flipping half way, until golden brown and crisp. Season generously with salt and serve.
TOP TIPS
Potatoes - I used red potatoes but feel free to use any good roasting potato. The recipe as is will give the potatoes a subtle vinegar flavour. If you’re a true salt and vinegar fan (think salt and vinegar chips), I suggest swapping out one cup of water for an extra cup of vinegar when boiling. If your roasting dish is on the smaller side you may need two. You can feel free to play around with different vinegars, but classic white is my favourite.
MORE IRRESISTIBLE SIDE DISHES
Greek Lemon PotatoesRoasted Lemon Garlic AsparagusGlass PotatoesCrispy Brussels Sprouts with BaconOr see all Side Dishes
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Potatoes - I used red potatoes but feel free to use any good roasting potato.
The recipe as is will give the potatoes a subtle vinegar flavour. If you’re a true salt and vinegar fan (think salt and vinegar chips), I suggest swapping out one cup of water for an extra cup of vinegar when boiling. If your roasting dish is on the smaller side you may need two. You can feel free to play around with different vinegars, but classic white is my favourite.
