Salt and Vinegar Potatoes

overhead shot of potatoes in scrunched up parchment paper

5 from 3 votes

These Salt and Vinegar roasted potatoes are crispy, tangy and all round delicious. Perfect as a side or served as finger food with a dip!

Prep Time5

Cook Time1

Total Time1 5

Course: Finger Food, Side Dish

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Medium/Large Pot & Colander (for boiling potatoes)
Large Greaseproof Baking Tray (for roasting potatoes)
Sharp Knife & Chopping Board (for chives)

Ingredients

2lb / 1kg Baking Potatoes, diced into chunks
1 1/2 cups / 375ml White Distilled Malt Vinegar (see notes)
1 tbsp Flaky Sea Salt, plus more as needed (see notes)
2 tbsp Olive Oil
1 tbsp finely diced Chives, to serve
good pinch of Black Pepper

Instructions

Place potatoes into a pot and add 1 1/2 cups vinegar with 3 cups cold water (or enough to just about cover the potatoes). Add in 1 tbsp salt, give it a stir then bring to a boil. Cook until knife tender, around 25mins depending on the size of potato chunks.
Drain and leave to steam dry for 10mins, but preferably until they completely stop steaming and are cool enough to handle. This is important to allow to moisture to escape so they crisp up in the oven. Preheat oven to 390F/200C.
Add potatoes to a large baking tray along with 2 tbsp olive oil and a good pinch of salt and black pepper. Give it all a good mix then pop in the oven for 35-45mins, or until golden and crunchy, tossing everything once of twice during.
Serve with fresh chives and a final pinch of sea salt.

Video

Notes

a) Vinegar - I use Sarsons Distilled Malt Vinegar, which you'll find in most supermarkets in the UK. In general though you're looking for white vinegar.

How vinegary are these potatoes? - I think them quite tangy, if you're gonna do salt and vinegar potatoes then go for it. A lot of similar recipes use 1 cup to boil, but in my opinion they don't come out quite vinegary enough. Not enough to shout about anyway. I find 1 1/2 cups hits the sweet spot. As they boil/steam dry they'll smell very strong, but as they roast the vinegar kind of sweetens and they come out perfect. I can't imagine you'll find them too strong, but if you want them more vinegary just drizzle over some more vinegar just before serving.

b) Salt - I like using flaky sea salt for finishing so you get nice big hits of salt. It also looks great as a garnish. For this reason I use sea salt to boil and roast, but if you've only got regular salt just use that.

How salty are these potatoes? - You definitely need the 1 tbsp to boil so the inside of the potatoes get seasoned well. If you're at all tentative just add a pinch to roast and then only add more to garnish after testing one for seasoning. Much easier to add more salt than take it away!

c) Serving - These are great as a side, something creamy would be nice to counteract the acidity of the potatoes. You can also serve them with a dip. Again something creamy would be nice like a sour cream and chive dip.

d) Calories - based on 1/4 of the whole recipe. Slight over estimate as not all the salt is absorbed as the potatoes boil.

Nutrition