Salt & Vinegar Roast Potatoes
These salt and vinegar baby potatoes taste like a wicked combination of packet crisps and roast dinner! Serve with aioli for a creamy finish.
Servings 4 serves
Calories 271kcal
Ingredients
- 2.2 lb baby potatoes peeled and quartered; approx. 1 kg
- 1½ cup white vinegar
- 1 tbsp salt for boiling water
- water enough to cover potatoes by 1½ inches (about 4 cm)
- 2 tbsp olive oil approx. 28g
- ½ tsp salt more to taste; approx. 3g
Instructions
- Preheat the oven to 390°F (200°C).
- Peel the baby potatoes and cut them into quarters. If any pieces are larger than the rest, cut them down to match the smallest size so they cook evenly and absorb flavor well.
- Place the potatoes in a large pot. Add the white vinegar and 1 tablespoon salt, then fill with water until it covers the potatoes by about 1½ inches (4 cm). Bring to a boil uncovered, and cook for 15–20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and transfer them to a large baking sheet. Drizzle with olive oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread out in a single layer.
- Roast the potatoes for 40 minutes, flipping halfway through, until golden and crispy on all sides.
- Serve hot as a side dish or with aioli for dipping.
Video
Notes
If serving as a snack – chop up some capers and mix through a creamy aioli to serve. Reminds me of fish and chips!
Nutrition
Calories: 271kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2052mg | Potassium: 1053mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 37mg | Iron: 2mg
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