Crispy Salt and Vinegar Roasted Potatoes
Easy to make and super flavorful salt and vinegar roasted potatoes are inspired by my favorite salt and vinegar chips! Potatoes are boiled in salted vinegar water until tender then seasoned and roasted in the oven until perfectly crispy. Serve with sour cream or your favorite chive onion dip.
Servings: 6 servings
Calories: 215kcal
Ingredients
- 2 ½ pounds yukon gold potatoes cut into 1-2 inch pieces (about 5 potatoes)
- 1 cup + 3 tablespoons white distilled vinegar
- 1 tablespoon + 1 teaspoon kosher or sea salt
- 3 tablespoons olive oil
- ½ teaspoon black pepper
- for serving: fresh chopped chives, sea salt and sour cream
Instructions
- Add the potatoes, 1 cup vinegar and 1 tablespoon of salt to a large pot and add water to cover by 1 inch. Bring to a boil, reduce to medium-high heat and simmer until fork tender, about 25-30 minutes.
- Preheat the oven to 450 degrees. F and line a baking sheet with parchment.
- Drain the potatoes and return to the pot. Add 3 tablespoons olive oil, 1 tablespoon of vinegar, 1 teaspoon salt, and ½ teaspoon black pepper; toss together. It's okay if the potatoes fall apart.
- Transfer the potatoes to the prepared baking sheet and spread into a single layer. Bake for 25-30 minutes, or until crispy. Once done, toss the potatoes with the remaining 2 tablespoons of vinegar.
- Garnish with chives and sea salt, if using. Serve with sour cream.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1175mg | Potassium: 799mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 37mg | Calcium: 27mg | Iron: 2mg
