- gold potatoes 2 pounds yukon , cut into 1-inch pieces
- Vinegar 1 cup white distilled
- Kosher Salt 1 tablespoon , to taste
- Freshly ground black pepper, to taste
- Olive oil 2 tablespoons
- Fresh rosemary, for serving
- Flaky sea salt, for serving
Crispy Salt and Vinegar Potatoes are the perfect savory and slightly tart side dish with plenty of crunch. Add vinegar to potatoes in this recipe for a biting, bright, and briny taste that’s addicting. Along with plenty of flaky sea salt, these roasted potatoes are better than any bagged potato chips you can buy.
To make your roasted salt and vinegar potatoes extra crispy, the secret is to use a hot oven preheated to 425°F. Be sure the oven is totally up to temperature before you place the potatoes in. Secondly, you’ll pre-cook the potatoes for this recipe in simmering water mixed with white vinegar. This ensures that the potatoes are fully cooked through and infuses the potatoes with vinegar flavor. Be sure to let the cooked and drained potatoes dry fully before coating them in oil, salt, and pepper and roasting them.
How to Make crispy salt and vinegar potatoes
This is a simple and straightforward recipe. To make Crispy Salt and Vinegar Potatoes, start by combining the chopped potatoes with white vinegar, salt, and water in a large pot. The water should cover the potatoes by at least 2 inches. Bring the water to a boil and simmer for about 20 minutes. The potatoes should be easy to pierce with a fork when you’re done.
Drain the cooked potatoes and pat them dry with a clean dishtowel.
Next, transfer the potatoes to baking sheets, leaving plenty of room between them for extra crisping. Drizzle with oil and toss with salt and pepper. Then roast the potatoes until they’re golden brown and crisp, about 20 minutes
Finally, remove the potatoes from the oven, toss with fresh herbs, and serve immediately.
Preheat the oven to 450°F. Line two baking sheets with parchment paper.
In a large pot, combine the potatoes, white vinegar, and salt. Cover the potatoes with cold water by two inches. Bring to boil over high heat, then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
Drain the potatoes for several minutes and pat them dry with a clean towel.
Divide the cooked potatoes between the prepared baking sheets. Drizzle them with olive oil, salt and pepper and toss to combine. Spread them out as much as possible on the baking sheets. Roast until golden and crispy, about 15 minutes.
Toss the roasted potatoes with rosemary and flaky salt and serve immediately.
Here are a few important tips to keep in mind before you start making these roasted potatoes:
The best potato for this recipe is Yukon gold. They’re starchy, so they crisp up better than more watery potato varieties.
Use white vinegar, not cider, red wine, or balsamic vinegar, which will all color the potatoes while they cook.
Flaky salt is an optional garnish, but it adds a lot of flavor and crunch to your crispy potatoes.