Salt and Vinegar Roasted Potatoes

Salt and Vinegar Roasted Potatoes

You know what’s nice about food? Our tastes are constantly evolving. My mom and I, for instance, have always disliked mushrooms no matter how they were cooked. In the past few years (and, oddly enough, independently of each other) we both realized that when they’re sauteed up in olive oil and salt until they’re tiny and dark brown they’re OUTSTANDING. Cue most kids/teenagers vs. any and all vinegar.

Like my peers I used to find it repulsive. Now I’ll throw a little vinegar in everything; I find it rounds out the flavor so well and in a way I never would have expected. Vinegar, in and of itself, is a strangely acidic, funky taste. Once my great aunt told me that on the news she heard we should all take a shot of apple cider vinegar daily to improve our digestion. I did as told and I literally teared up – I thought I was going to die. Anyways – with the evolvement of me and vinegar being friends, it’s only natural that salt and vinegar chips would get my attention. Let’s take it one step further to 5 Guys and Shake Shake – malt vinegar on the bar for your fries. Yes please!

These potatoes are super crunchy on the outside and creamy on the inside, thanks to some par-boiling. There’s a tang that hits you fast and hard followed by the typical salty mixed with mellow potato that is the beloved classic french fry. They’re just different/incredible enough to set them apart from the typical roasted potato, but not so crazy that you don’t go back for more (and more, and more). I dunked mine in ketchup because I like to keep it classy.

Salt and Vinegar Roasted Potatoes

Serves 4

2 lb. fingerling potatoes, cut into 1 inch chunks

1 c. + 2 tbsp. white vinegar

Kosher salt

Freshly ground black pepper

2 tbsp. olive oil

1/4 c. snipped chives

1. Place potatoes, 1 c. vinegar and 1 tbsp. kosher salt in a pot or large saucepan and fill with water until liquid covers potatoes. Place over high heat with the lid on. Once liquid boils, set lid askew and simmer for 25 minutes.


2. Meanwhile, preheat oven to 450 degrees. Drain potatoes and toss on a clean dish towel to dry. Line a baking sheet with foil and combine potatoes with 2 tbsp. olive oil on pan. Spread in an even layer. Sprinkle potatoes with 1/2 tsp. kosher salt and 1/2 tsp. black pepper.


3. Place in heated oven and roast, stirring about every 15 minutes, until deep golden brown (about 30 minutes).


4. Use foil to move potatoes into serving/mixing bowl. Top with remaining 2 tbsp. white vinegar, chives, and another 1/4 – 1/2 tsp. kosher salt and black pepper to taste and stir to combine. Serve (with ketchup!).


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