Salt and Vinegar Roasted Potatoes
These salt and vinegar roasted potatoes are the perfect weeknight side dish. They come together quickly and taste amazing. This roasted potato recipe only requires five simple ingredients. Four ingredients if you count the two types of vinegar as one ingredient. These potatoes have a tangy, salty bite that is so addicting. I can guarantee that you’ll love this recipe.
How to Roast Potatoes
The first thing you’ll do is preheat your oven to 400 degrees. This is the perfect temperature for the petite red skin potatoes. Next, be sure to rinse the potatoes and sliced them in half. You want the pieces to be about one inch in size. Puncture small potatoes before baking to allow the steam to escape.
Next, toss the prepared red skin potatoes with the olive oil, white wine vinegar, salt and pepper. Place them on a baking tray, cut side down. This will help the center to get extra crispy. Bake for 25-30 minutes, making sure to occasionally toss them. This way they will not get too brown on any one side.
Once brown and tender, toss the roasted potatoes with apple cider vinegar. Place them in a serving bowl and top them with finishing salt. Maldon flaky salt is best.
Option to use russet potatoes or Yukon gold potatoes for this recipe. Honestly, any potato will work well if they are cut into evenly sized pieces. I prefer to leave the skin on when roasting potatoes, but you can remove it if you like.
- 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
Types of Vinegar
For this recipe, use a combination of white wine vinegar and apple cider vinegar. Be sure to bake the potatoes in the white wine vinegar because it has a slightly stronger flavor than the apple cider vinegar. Then, you’ll finish the dish with the apple cider vinegar. That said, you can use apple cider vinegar for this entire recipe if you do not have white wine vinegar handy. Alternatively, you can finish the dish with malt vinegar vs. apple cider vinegar if you desire. It’s totally up to you.
Store any leftover potatoes in an airtight container in the refrigerator for three to four days. Reheat in the microwave. This recipe makes about four light servings. Please see the nutritional information below. Looking for more side dish recipes?
Salt and Vinegar Roasted Potatoes
- 1 lb. petite red skin potatoes
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar, or apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2.5 teaspoons apple cider vinegar, or malt vinegar
- ½ teaspoon Maldon salt
- baking tray
- 2 mixing bowls
- Preheat the oven to 400 degrees.
- Wash and slice you petite red skin potatoes in half
- In a small bowl, combine olive oil, white wine vinegar, salt and pepper. Whisk well.
- In a larger bowl, toss the sliced potatoes and olive oil / vinegar mixture together.
- Make sure the potatoes are well coated.
- Place them 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 roasted, remove them from the oven and place them back in the large mixing bowl.
- Toss them with the apple cider vinegar, top with Maldon salt and serve hot.