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 people as a side
Calories 210kcal
Cost $4
Ingredients
- 1 kg baby potatoes
- 1.5 cup white vinegar
- 1 tbsp salt
For roasting
- salt
- olive oil
Instructions
- Preheat oven to 200C/390F.
- Peel potatoes and cut into quarters. If some potatoes are on the larger size, cut them down to match the smallest sized quartered potato (it's important they are small so the flavour can infuse).
- Place potatoes, vinegar and salt into a large pot and fill with water roughly 4cm above the potatoes.
- Bring to the boil, uncovered and boil for 15-20 minutes or until potatoes are soft.
- Drain the potatoes and transfer to a roasting tray. Coat in olive oil and pinch of salt, then roast in the oven, for 40 minutes, or until golden and crispy. Make sure to flip the potatoes part way through cooking so they go crispy on all sides. Serve immediately as a side or with aioli as a snack.
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: 210kcal | Carbohydrates: 44g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1761mg | Potassium: 1055mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 37mg | Iron: 2mg
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!