Home Side DishesRoasted Salt and Vinegar Potatoes

Roasted Salt and Vinegar Potatoes

Roasted Salt and Vinegar Potatoes are creamy and smooth on the inside with a crispy and crunchy exterior. Lots of salt and vinegar flavor!

Prep40 min
Cook30 min
Total1 hr 10 min
Serves4 servings
Rating5.0

Meet the most delicious Roasted Salt and Vinegar Potatoes ever. They are so smooth and creamy on the inside, but perfectly crisp and even a little crunchy on the outside. They have a little tang from malt vinegar and just the right amount of saltiness. What’s perfect about these Roasted Salt and Vinegar Potatoes is the salt flavors the entire potato, not just the exterior.

Roasted Salt and Vinegar Potatoes on a baking sheet.

How To Make Roasted Salt and Vinegar Potatoes

The potatoes are first boiled in HIGHLY salted water.I’m talking one and a quarter cups of salt mixed with two quarts of water saltiness.

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Name *Email * who came up with this recipe. It is just the right amount.

After they are boiled until tender, the potatoes are set on a rack to air dry and then placed on a baking sheet that has been liberally coated with olive oil. They are then smashed, brushed with malt vinegar, seasoned with pepper and placed in a 500 degree oven for about 25 minutes.

They are so delicious you will want to eat every last one of them right off the baking sheet. Enjoy!!!

Type Of Potatoes To Use

I like to use small red pottaoes for this recipe but you could use baby Yukon Gold Potatoes. It is best to use potatoes that are the size of a golf ball or smaller.

Recipe Tips

For spicy potatoes add a little cayenne pepper to the recipe.
For additional flavor, sprinkle with chopped fresh chives or green onions before serving.

Storage

Leftovers will keep in an airtight container in the refrigerator for 3 days. Reheat in the oven or an air fryer.

More Potato Recipes

Disclosure: This post may contain affiliate links.

Ingredients

6 tablespoons olive oil
2 pounds small red potatoes, unpeeled
1 1/4 cup salt, do not use iodized salt. It will give potatoes a chemical taste
3 tablespoons malt vinegar
black pepper

Equipment Rimmed Baking Sheet, Wire Rack

Steps

1
Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet.
2
Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes.
3
Coat a baking sheet with the 6 tablespoons of olive oil.
4
Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness.
5
Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper.
6
Roast until potatoes are browned, about 25 to 30 minutes.
7
Brush with remaining vinegar and serve.