These salt and vinegar baby potatoes taste like a wicked combination of packet crisps and roast dinner! Serve with aioli for a creamy finish.
Ingredients You’ll Need
This flavorful side comes together easily – grab full measurements in the recipe card at the bottom.
- Baby potatoes
- White vinegar
- Salt
- Olive oil
Instructions
Follow along with this step-by-step guide to make your Salt & Vinegar Roast Potatoes. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Preheat the oven and quarter the potatoes, trimming larger pieces so they’re all roughly the same size.
Step two: In a large pot, cover potatoes with water, vinegar, and salt; bring to a boil and cook until just tender. Drain the potatoes and transfer to a roasting tray.
Step three: Toss with olive oil and a pinch of salt, then roast until golden and crispy – flipping halfway through.
Step four: Serve immediately as a side or alongside aioli for dipping.
Serving Suggestions and More Recipes
If you love these crispy Salt & Vinegar Roast Potatoes, you’ll also enjoy my Smashed Potatoes, they’re golden and crispy with soft centers. My mashed potatoes are also super smooth and buttery – total comfort food. And for a little spice, try the Spicy Hummus Air Fryer Potatoes.
Salt & Vinegar Roast Potatoes
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.
Liz Douglas says
My favourite combination of crisps and roast dinner!!
Daniela Velez says
You’ve rekindled my cooking mojo!! Thanks for the recipes Liz
sarah says
Been trying your recipes all week and I’m hooked! This one tops the list.
Hong Nguyen says
Love this recipe so much. Thank you!