Oven Salt Vinegar Potatoes
Crispy, tangy, and irresistibly flavorful, these oven-roasted salt and vinegar potatoes are the perfect side dish. A healthier take on the classic chip, they're easy to make and guaranteed to be a crowd-pleaser.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 0.5 cup white vinegar for boiling
- 6 cups water for boiling
- 2 tbsp extra virgin olive oil
- 2 tbsp white vinegar for tossing
- 1.5 tsp flaky sea salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped for garnish (optional)
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large pot, combine the potato pieces, 0.5 cup white vinegar, and 6 cups of water. Bring to a boil over high heat, then reduce heat and simmer for 8-10 minutes, or until potatoes are just tender but not mushy. Drain thoroughly.
- Transfer the drained potatoes to the prepared baking sheet. Drizzle with olive oil, 2 tablespoons of white vinegar, salt, and pepper. Toss gently to coat evenly.
- Spread the potatoes in a single layer on the baking sheet, ensuring they are not overcrowded. Roast for 40-45 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately. Enjoy your tangy and crispy salt and vinegar potatoes!
Notes
For extra crispiness, ensure potatoes are completely dry after boiling before tossing with oil and seasonings. You can also adjust the amount of vinegar to your taste preference.