Salt & Vinegar Roasted Potatoes Recipe – Easy Side Dish Idea
This salt & vinegar roasted potatoes recipe is a crispy and tangy side dish made with golden roasted potatoes tossed in vinegar and sea salt. Perfect for family dinners, holiday gatherings, or anytime you want a bold and flavorful snack or side.
Equipment
- Large pot
- Colander
- Baking sheet (preheated for crispiness)
- Mixing bowl
- Wooden spoon or spatula
Ingredients
- 2 lbs small potatoes (baby Russet, Yukon Gold, or red)
- 1 cup vinegar (malt, apple cider, or white)
- 6 cups water
- 3 tbsp olive oil
- 1½ tsp sea salt (plus extra for finishing)
- ½ tsp black pepper
- Optional: fresh herbs (parsley, rosemary) for garnish
Instructions
- Parboil Potatoes: In a large pot, combine water and vinegar. Bring to a boil, add potatoes, and cook for 10 minutes until just tender.
- Drain & Dry: Drain potatoes thoroughly and pat dry with a towel to remove excess moisture.
- Season & Toss: In a mixing bowl, toss potatoes with olive oil, salt, and pepper.
- Roast: Spread potatoes on a preheated baking sheet. Roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp.
- Finish: Splash with a little extra vinegar and sprinkle with sea salt before serving.
- Serve: Garnish with fresh herbs and enjoy hot.
Notes
- Potato Choice: Small potatoes roast faster and crisp more evenly.
- Vinegar Tip: Malt vinegar gives the most authentic flavor, but apple cider vinegar adds a fruity twist.
- Crispiness Hack: Preheat the baking sheet before adding potatoes for maximum crunch.
- Make-Ahead: Parboil potatoes in advance, refrigerate, and roast just before serving.
- Serving Idea: Pair with grilled meats, burgers, or fish for a complete meal.