Salt and Vinegar Potato Perfection

Welcome to your new obsession: Crispy Salt and Vinegar Potatoes! If you’re a devoted fan of the electrifying tang and satisfying crunch of salt and vinegar chips, prepare to have your world rocked. This recipe transforms humble potatoes into an extraordinary side dish, boasting an irresistibly crispy exterior, a fluffy interior, and that unmistakable zing that will leave you craving more. Forget limp, soggy spuds – these roast potatoes are an absolute game-changer, promising a burst of flavor and texture in every single bite. They are surprisingly easy to make and guaranteed to be the star of any meal.

There’s something truly magical about the combination of salty and sour, and when applied to perfectly roasted potatoes, it creates an experience that’s nothing short of addictive. Made with just a handful of everyday ingredients and ready to impress in about an hour, these crispy salt and vinegar potatoes are the ideal accompaniment to virtually any main course. They elevate a simple weeknight dinner and are impressive enough for a special occasion. The white vinegar isn’t just a background note here; it infuses deeply, providing a vibrant, subtle tang that perfectly complements the savory saltiness and the glorious crunch you’ll achieve.

Many roasted potato recipes promise crispiness, but few deliver like these do. The secret lies in a crucial first step: a unique pre-boiling method that not only begins to cook the potatoes but also infuses them with that signature vinegar flavor right from the start. This simple technique, while adding a tiny bit of extra time, is the undisputed key to unlocking that golden, shatteringly crisp exterior and tender, fluffy interior that sets these potatoes apart. Trust us, the extra few minutes of effort are absolutely worth it for a side dish that consistently garners rave reviews.

Essential Ingredients for Flavourful Crispy Potatoes

Crafting these sensational salt and vinegar potatoes requires only a few pantry staples. While the full measurements are detailed in the recipe card below, let’s dive a little deeper into what makes each ingredient critical to this dish’s success:

• Potatoes: The foundation of our dish! While I’ve successfully used red potatoes, the truth is, many varieties work wonderfully for roasting. The key is to choose a potato that holds its shape well when cooked and has a good starch content for maximum crispiness. Excellent choices include Russet (also known as baking potatoes), Yukon Gold, Maris Piper, or King Edward. Starchier potatoes tend to get crispier on the outside while remaining fluffy within. Whichever you choose, ensure they are thoroughly washed and scrubbed before slicing.
• White Vinegar: This is where the magic happens for that signature tangy flavor. Standard distilled white vinegar is perfect for this recipe. It’s acidic enough to tenderize the potatoes slightly during the boil and provides that clean, sharp tang we’re aiming for. It also helps in breaking down the potato’s surface, contributing to an incredibly crispy crust once roasted.
• Olive Oil: Essential for achieving that coveted golden-brown crispness. A good quality extra virgin olive oil not only facilitates even roasting but also adds a subtle richness that complements the tart vinegar and savory salt. You’ll need enough to create a thin layer in your roasting tray, ensuring every potato slice gets properly coated for optimal browning.
• Salt: The “salt” in salt and vinegar! Seasoning generously is crucial for bringing out all the flavors. Fine sea salt or kosher salt works well for seasoning during and after cooking. For an extra flourish, consider a sprinkle of flaky sea salt right before serving for a delightful textural contrast and an added burst of salinity.

Step-by-Step Guide to Crispy Perfection

Achieving perfectly crispy, tangy salt and vinegar potatoes is easier than you might think. Follow these detailed steps to ensure every batch is a triumph:

1. Preheat Your Oven: Start by preheating your oven to a robust 200°C / 390°F. A hot oven is critical for achieving that glorious crisp exterior.
2. Prepare the Potatoes: Wash and scrub your potatoes thoroughly. Then, cut them into even 1cm (approximately ½-inch) thick rounds. Uniform slices are key here, as they ensure all potatoes cook evenly and achieve the same level of crispness. Uneven slices will result in some being burnt while others are still soft.

3. The Vinegar Boil: Place the sliced potato rounds into a large saucepan. Pour in 1 cup of white vinegar, then add enough cold water to just barely cover the potatoes completely. Bring the mixture to a rolling boil over high heat, then reduce the heat and let it simmer for 10-15 minutes. The potatoes are ready when a small sharp knife can be inserted into a potato round with minimal resistance and withdrawn easily. They should be tender but not falling apart. This crucial step not only begins to cook the potatoes but also infuses them with that essential vinegar tang from the inside out and helps to rough up their edges, which promotes crispiness during roasting. Drain the potatoes extremely well in a colander, shaking gently to remove as much excess water as possible.

4. Heat the Oil: While your potatoes are boiling, pour a thin, even layer of olive oil into a large roasting tray. Place this tray into your preheated oven to heat up for about 5-10 minutes. Getting the oil scorching hot before adding the potatoes is vital for achieving that immediate sizzle and crisp crust, preventing the potatoes from sticking and becoming greasy.

5. Roast to Golden Perfection: Carefully remove the hot roasting tray from the oven. Add the drained, par-boiled potato rounds to the heated oil. Toss them gently to ensure each round is thoroughly coated in oil. Spread them out into a single layer, ensuring they are not overcrowded. Overcrowding will steam the potatoes instead of roasting them, hindering crispiness. Roast for 30-45 minutes, flipping the potatoes halfway through the cooking time to ensure even browning and crispness on all sides. Continue roasting until they are beautifully golden brown and irresistibly crisp.

6. Season and Serve: Once removed from the oven, season the hot, crispy potatoes generously with salt to taste. Serve immediately and watch them disappear!

Top Tips for Unforgettable Salt and Vinegar Potatoes

To ensure your crispy salt and vinegar potatoes reach their full potential, keep these expert tips in mind:

• Choosing Your Potatoes Wisely: While red potatoes are a great option, don’t limit yourself! Starchy varieties like Russets (Idaho potatoes) or waxy-starchy blends like Yukon Golds are fantastic for roasting. Russets will give you a super fluffy interior and a very crisp exterior, while Yukon Golds offer a creamier texture with a beautiful golden crust. Experiment to find your personal favorite!
• Adjusting Vinegar Intensity: The recipe as written delivers a delightful, subtle vinegar flavor that perfectly complements the potatoes. However, if you are a true salt and vinegar aficionado – someone who craves that intense, mouth-puckering tang reminiscent of your favorite salt and vinegar chips – here’s a pro tip: when boiling the potatoes, consider swapping out one cup of water for an additional cup of white vinegar. This significantly boosts the tartness for an even bolder flavor profile.
• Don’t Overcrowd the Pan: This is perhaps one of the most crucial tips for ultimate crispiness. If your roasting dish is on the smaller side, or if you’re making a larger batch, use two trays instead of one. Potatoes need space to breathe and roast; if they’re too close together, they will steam instead of crisp, resulting in soft, soggy spuds. Ensure they are in a single, uncrowded layer for maximum surface area exposure to the hot oil and oven air.
• Experiment with Vinegars (Carefully!): While classic white vinegar is my favorite for its clean, sharp tang, don’t be afraid to experiment if you’re feeling adventurous. Apple cider vinegar can offer a slightly fruitier, milder tang. Malt vinegar, a British classic often paired with fish and chips, provides a more robust, malty flavor that can be quite delicious. Just be aware that darker vinegars like balsamic or red wine vinegar will change the color of your potatoes and introduce different flavor notes. Start with white vinegar, then venture out once you’ve mastered the basic technique.
• Seasoning is Key: Don’t be shy with the salt! Potatoes love salt, and it’s essential for balancing the vinegar and bringing out their natural flavor. Season generously after they come out of the oven, or even a little bit before roasting. A sprinkle of flaky sea salt at the end adds a wonderful texture.
• Serving Immediately: For the absolute best texture, serve these potatoes hot and fresh out of the oven. While they are still delicious as leftovers, that incredible shatter-crisp exterior is at its peak right after cooking.

More Irresistible Side Dishes to Elevate Your Meal

Looking for more fantastic ways to complete your meal? Here are some other beloved side dish recipes that are sure to impress:

• Greek Lemon Potatoes: Zesty, garlicky, and incredibly flavorful, these are a Mediterranean delight.
• Roasted Lemon Garlic Asparagus: A fresh, vibrant, and quick side that perfectly complements any protein.
• Glass Potatoes: An intriguing and beautiful potato dish with a unique texture.
• Crispy Brussels Sprouts with Bacon: A classic combination that turns even Brussels sprout skeptics into fans.
• Or explore our full collection of delicious Side Dishes for endless inspiration!

Frequently Asked Questions (FAQs)

Can I use different types of potatoes for this recipe?

Absolutely! While red potatoes work great, feel free to use other roasting varieties like Russet, Yukon Gold, or even small new potatoes. Starchier potatoes like Russets tend to yield a crispier exterior, while waxy potatoes like Yukon Golds offer a creamier interior. Just ensure you cut them to a uniform size for even cooking.

Is the pre-boiling step really necessary?

While technically you *could* skip it, the pre-boiling step is highly recommended for the best results. It serves two crucial purposes: first, it infuses the potatoes with the vinegar flavor from the inside out, providing a more profound tang. Second, it partially cooks the potatoes and, more importantly, roughens their surface, creating more texture for the oil to cling to, which leads to that incredibly crispy crust when roasted. Skipping it will still give you roast potatoes, but they won’t have that signature salt and vinegar intensity or the same level of crispness.

How can I make these potatoes even crispier?

For maximum crispiness, ensure your oven and oil are very hot before adding the potatoes. Don’t overcrowd the baking sheet; use two if necessary to spread them in a single layer. You can also lightly dust the boiled potatoes with a teaspoon of cornstarch before tossing them in oil, which helps create an extra-crispy exterior. Flipping them halfway through roasting also aids in even browning.

Can I prepare these potatoes ahead of time?

You can prepare the potatoes up to the point of boiling them. After draining, let them cool completely, then store them in an airtight container in the refrigerator for up to 24 hours. When ready to roast, proceed with heating the oil and roasting as directed. Note that their ultimate crispness will still be best when served immediately after the final roast.

Are these salt and vinegar potatoes suitable for a vegan diet?

Yes, this recipe is naturally vegan! All the ingredients – potatoes, white vinegar, olive oil, and salt – are plant-based. It’s a fantastic, flavorful side dish that fits perfectly into a vegan lifestyle.

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📋 RECIPE

Crispy Salt and Vinegar Potatoes

Yield:
6

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

These Crispy Salt and Vinegar Potatoes will be your new addiction! White vinegar adds a lovely zing to these roast potatoes, and they have a delicious crunch on the outside.

Ingredients

• 3 Potatoes (see notes), washed and scrubbed
• 1 cup White Vinegar
• Olive Oil for roasting
• Salt, to taste

Instructions

1. Preheat oven to 200C / 390F.
2. Cut potatoes into 1cm / ½” thick rounds. Try your best to make your slices even sizes.
3. Place the potato rounds in a saucepan. Pour in 1 cup of vinegar, then fill with water until potatoes are *just* completely covered in liquid. Bring to boil and let simmer for 10-15 minutes until a small knife can be inserted into a potato round and withdrawn easily. Drain well.
4. While the potatoes are boiling, fill a large roasting tray with a thin layer of olive oil and place in the oven to heat.
5. Add potatoes to the heated oil, tossing to coat and spread out into a single layer. Roast for 30 – 45 minutes, flipping half way, until golden brown and crisp. Season generously with salt and serve.

Notes

• Potatoes – I used red potatoes but feel free to use any good roasting potato.

• The recipe as is will give the potatoes a subtle vinegar flavour. If you’re a true salt and vinegar fan (think salt and vinegar chips), I suggest swapping out one cup of water for an extra cup of vinegar when boiling.
• If your roasting dish is on the smaller side you may need two.
• You can feel free to play around with different vinegars, but classic white is my favourite.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 107Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 106mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 2g