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(3,192)
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 monosaturated 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
3,192 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.

Susan from Portland

The number of comments about 'tossing in a sheet pan' make me think I'm living in a dystopic reality. It's not that complicated. On the recipe: outstanding. I've made it five times and I definitely prefer par boiling them first in a water-vinegar mixture. The potatoes are also good par boiled, tossed in vinegar and olive oil, smashed into small rough pancakes, and roasted until crispy.

Tracy

So easy, so delicious. Don’t skip the vinegar. It does not overwhelm the dish at all.

Andy

Absolutely delicious. I used baby gold potatoes and quartered them - made prep super easy. Also tossed in two minced cloves of garlic into the potatoes for the last seven minutes or so of roasting time, which added a great kick of extra savory flavor.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.