Salt and Vinegar Roasted Potatoes
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These Salt and Vinegar Roasted Potatoes are the perfect weeknight side dish. They come together quickly and taste amazing.
This simple roasted potato recipe only requires five ingredients. Making this a great recipe when you don’t have a ton of time. The tangy, salty bite is addictive. I can guarantee that you’ll love this fun potato recipe.
Looking for more potatoes recipes? Try my Greek Lemon Potatoes or these Seasoned Crispy Roasted Potatoes.
Table of Contents
Why You’ll Love This Recipe
- Easy to make. These potatoes only requires a few ingredients and taste amazing.
- Fun twist on traditional potatoes. Switch up your side dish routine with these flavorful potatoes.
- Versatile. Enjoy these taters with my Crispy Chicken Cutlets or Crispy Tofu Cutlets.
Recipe Ingredients
- Potatoes – You’ll need one pound of petite gold or red skin potatoes.
- Oil – This recipe calls for avocado oil and avocado oil spray.
- Vinegar – You’ll need both white wine vinegar and apple cider vinegar for this recipe. Option to use malt vinegar as the finishing vinegar instead.
- Seasoning – Season with kosher salt and cracked black pepper. Finish the dish with flaky Maldon sea salt.
How to Use Vinegar in This Recipe
For this recipe, use a combination of white wine vinegar and apple cider vinegar. Roast the potatoes in the white wine vinegar because it has a slightly stronger flavor than the apple cider vinegar. Once the potatoes are roasted, toss them with apple cider vinegar or malt vinegar for extra flavor.
That said, you can use apple cider vinegar for this entire recipe if you do not have white wine vinegar handy.
Expert Tips
- Rinse the potatoes and sliced them in half. Puncture any super small potatoes before baking to allow the steam to escape.
- Toss the potatoes occasionally. This way they will not get too brown on any one side.
- Finish with flaky Maldon seas salt.
Roasting Temperatures for Petite Potatoes
- For tender potatoes, bake at 350°F for 45-50 minutes
- For slightly crispy potatoes, bake at 375°F for 35-40 minutes
- For crispy potatoes, bake at 400°F for 25-30 minutes
- For very crispy potatoes, bake at 425°F for 20-25 minutes
How to Make
- Preheat the oven to 400 degrees. Grab a baking tray and spray it with avocado oil spray. Set it aside. Wash and slice the petite potatoes in half.
- In a small bowl, combine avocado oil, white wine vinegar, kosher salt and cracked black pepper. Whisk well. Toss the sliced potatoes with the oil / vinegar mixture. Making sure the potatoes are well coated.
- Place the potatoes cut side down on the baking tray. Roast for 25-30 minutes occasionally turning the potatoes, so they do not brown too much on any one side.
- Once fork tender, remove the potatoes from the oven and place them in a large mixing bowl. Toss them with the apple cider vinegar or malt vinegar until well coated. Top everything with a sprinkle of Maldon salt and serve hot.
Storage
- Store any leftover potatoes in an airtight container in the refrigerator for three to four days. Reheat in the microwave.
Frequently Asked Questions
Can I use russet potatoes instead?
No, russet potatoes are very starchy which means they tend to crumble apart.
Can I make these ahead of time?
They are best enjoyed immediately. The potatoes will lose their crunchiness over time.
Other Potato Recipes to Consider Trying
Salt and Vinegar Roasted Potatoes
These Salt and Vinegar Roasted Potatoes are the perfect weeknight side dish. They come together quickly and taste amazing.
Equipment
- 1 baking tray
- 2 mixing bowls
Ingredients
- 1 lb. petite red skin potatoes, or gold potatoes, wash, dry and slice in half
- 1-2 tablespoons avocado oil
- 1 tablespoon white wine vinegar, or apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2.5 teaspoons apple cider vinegar, or malt vinegar
- Maldon salt, as garnish
Instructions
- Preheat the oven to 400 degrees. Grab a baking tray and spray it with avocado oil spray. Set it aside. Wash and slice the petite potatoes in half.
- In a small bowl, combine avocado oil, white wine vinegar, kosher salt and cracked black pepper. Whisk well. Toss the sliced potatoes with the oil / vinegar mixture. Making sure the potatoes are well coated.
- Place the potatoes cut side down on the baking tray. Roast for 25-30 minutes occasionally turning the potatoes, so they do not brown too much on any one side.
- Once fork tender, remove the potatoes from the oven and place them in a large mixing bowl. Toss them with the apple cider vinegar or malt vinegar until well coated. Top everything with a sprinkle of Maldon salt and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave.
Nutrition
Serving: 1serving or 1/4 of the potatoes, Calories: 112kcal, Carbohydrates: 18g, Protein: 2g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 312mg, Potassium: 521mg, Fiber: 2g, Sugar: 1g, Vitamin A: 9IU, Vitamin C: 10mg, Calcium: 13mg, Iron: 1mg
One Comment on “Salt and Vinegar Roasted Potatoes”
If you like salt and vinegar potato chips, you will love these. So easy to make and delicious!