Salt and Vinegar Roasted Potatoes

By Lidey Heuck

Salt and Vinegar Roasted Potatoes
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
45 minutes
Rating
5(3,101)
Comments
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This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons olive oil
  • 2tablespoons apple cider or white wine vinegar, plus more to taste
  • ½teaspoon kosher salt
  • ½teaspoon black pepper
  • 2pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
  • Flaky sea salt, for serving
  • Minced fresh chives, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

159 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 199 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

  2. Step 2

    Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

  3. Step 3

    Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

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Ratings

5 out of 5
3,101 user ratings
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Comments

Honey

Tossing on s sheet pan is a pain. Throw it all in a bowl, toss and spread on a sheet pan. No big deal to wash the bowl!

Kevin

Any time I roast Yukons I put the cut pieces through several changes of water to remove the starch. Really helps to crisp the outsides.

Larry McD

To my sincere regrets, I have still not figured out how to "toss" ingredients on a sheet pan. Woe is me.

Josee

Very disappointed with this recipe. I was really looking forward to a nice "salt vinegar" taste but it was not even close. I followed this recipe without omitting nor changing anything and the result was not at all what I was looking for. Some potatoes were crispy, some were not and I could barely taste a hint of vinegar. I used white wine vinegar for a stronger flavour as mentioned but it did not taste as I expected it to be.

JS

Made basically as written; doubled the vinegar (used cider). Was sad to realize I was out of malt vinegar- I’d use that next time. Served with roasted salmon and a simple radicchio salad - it was great! Will go into the regular rotation.

Karen

For the initial toss, I agree with tossing in the mixing bowl. For easy turning on the hot baking tray put parchment paper under, you can grab the corners, shake them to the middle and spread them out again.

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