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(3,032)
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

Advertisement

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.

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
3,032 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.

Beth

We added red pepper strips to this and it was delicious!

John

Malt vinegar and a squeeze of lemon with some flaky salt is the way to go with these!

QuinGold

Who tosses in a sheet pan?! I pour a tablespoon of oil into a large metal bowl, then add in Mrs Dash Salt-free Garlic & Herb seasoning to the oil, and then add the cut potatoes. Toss with a large spoon. You will know when the oil is evenly coated by watching how the seasoning is distributed. (I'm Irish... I know my roasties!)

Private comments are only visible to you.

Recipe Tags

or to save this recipe.