Crispy Salt and Vinegar Potatoes
Baby potatoes boiled in salted vinegar water, then roasted until crispy and golden and finished with flaky sea salt for all the punchy flavor of the classic salt and vinegar chips you love!
Servings: 4 Servings
Calories: 222kcal
Ingredients
- 1 ½ lbs Baby Potatoes
- 2 ½ cups White Distilled Vinegar
- 2 cups Water
- 1 teaspoon Kosher Salt
- 2 Tablespoons Avocado Oil
- 1 ½ teaspoons Flaky Sea Salt
Instructions
- Wash the baby potatoes well and then cut them in half lengthwise. Place them into a large saucepan, add the water, white vinegar, and kosher salt, making sure the potatoes are fully covered. If your pot is too wide and the potatoes aren't completely submerged, add equal parts water and white vinegar until they are.
- Bring the potatoes to a rolling boil over medium-high heat. Boil for 15-20 minutes, until a fork slides easily into the center of a potato.
- While the potatoes boil, preheat the oven to 425℉ and line a large baking sheet with parchment paper.
- Once the potatoes are done boiling, drain off all of the cooking water, and let the potatoes steam-dry by sitting in the colander for an extra minute so the excess steam and moisture evaporate. Steam-drying the potatoes helps them crisp up nicely in the oven.
- Toss the potatoes with cooking oil or spray them generously until lightly coated, then place the potatoes face down in a single layer on the prepared baking sheet, leaving a little space between each piece so they roast instead of steam.
- Bake for 20-25 minutes, until the potatoes are golden brown and crispy. Remove from the oven and immediately toss the hot potatoes with the flaky sea salt so it sticks. Transfer to a serving dish and serve right away.
Notes
- Baby Potatoes: Any type of potato works, use fingerling or full-size potatoes like russet, Yukon gold, or red. Cut the larger potatoes into fourths or sixths for even cooking.
- White Vinegar: This will give you the classic salt and vinegar flavor. Apple cider vinegar can be used instead, but it will give a milder, fruity flavor. Malt vinegar served on the side or spritzed on top before serving gives these potatoes a coastal fish and chips vibe.
- Store Leftovers: Let the roasted potatoes cool to room temperature before storing them in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1473mg | Potassium: 720mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 1mg
