Salt & Vinegar Roasted Potatoes Recipe

Salt & Vinegar Roasted Potatoes is a flavorful side dish that combines the crispy texture of roasted potatoes with the tangy, savory taste of salt and vinegar. Inspired by the popular salt and vinegar chips, this recipe infuses the potatoes with the sharpness of vinegar and the seasoning of salt, creating a delicious contrast of flavors.

Here’s a Salt & Vinegar Roasted Potatoes recipe for you to enjoy:

Ingredients:

• 2 lbs (900g) baby potatoes (or any small waxy potatoes)
• 2 tbsp olive oil
• 1/4 cup white vinegar (or malt vinegar for a stronger flavor)
• 1 tbsp sea salt (divided)
• 1/2 tsp black pepper
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the potatoes: Wash and scrub the potatoes. Cut them into halves or quarters (depending on their size), ensuring they’re roughly the same size for even cooking.
3. Boil the potatoes: Place the potatoes in a large pot of salted water, bring to a boil, and cook for about 8-10 minutes until they are just starting to soften but still firm. Drain them and let them cool for a few minutes.
4. Season the potatoes:
   • While the potatoes are still warm, place them in a large bowl. Add the olive oil, vinegar, 1 tablespoon of salt, and pepper. Toss them gently to coat evenly.
5. Roast: Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping once halfway through, until they are golden and crispy on the outside.
6. Finish and Serve:
   • Once roasted, remove from the oven and sprinkle with the remaining 1 teaspoon of sea salt.
   • Garnish with fresh chopped parsley, if desired.
7. Enjoy: Serve immediately as a delicious side dish to your meal!

This recipe creates crispy, tangy potatoes with the perfect balance of salt and vinegar. Let me know how they turn out!