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(3,144)
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
3,144 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.

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.

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.

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