Salt and Vinegar Roasted Potatoes

By Lidey Heuck

Published November 14, 2019

  • Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Media 1 of 1
Total Time
45 minutes
Rating
5(3,259)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil

  • 2 tablespoons apple cider or white wine vinegar, plus more to taste

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 2 pounds 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 (4 to 6 servings)

27 grams carbs; 159 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 199 milligrams sodium; 3 grams protein; 2 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,259 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Ann

I wanted to get the vinegar flavor into the potatoes, so used all of the vinegar in Step 1. The potatoes were crisp on the outside, tender inside, and had just a little "bite."

Jennifer Young

These are delicious! I tossed everything in a big bowl and spread it on a sheet pan. Since I was using rice vinegar in a companion recipe, I used it here, and it worked great!

Fancy Nancy

Delicious

Private comments are only visible to you.

Recipe Tags

or to save this recipe.