Salt and Vinegar Roasted Potatoes

I made this dish to use left-over baby potatoes I bought from Costco last week. My family loves salt and vinegar chips so I knew for sure that this dish would be a hit with them. The potatoes were soaked first for an hour in a bath of hot water flavored with salt and vinegar. It was then tossed with cornstarch, more salt and a bit of freshly ground pepper before it was roasted in the oven until it was tender and golden browned. The roasted potatoes came out nice and tender inside while crispy on the outside. The taste was just right; it was neither too salty nor sour. My family enjoyed these baby potatoes with the chicken casserole I made for dinner. Simply delicious!

Cooking Tips for Perfect Roasted Potatoes

To ensure your roasted potatoes turn out perfectly every time, start with uniform sizes. Cutting the potatoes into similar-sized pieces guarantees even cooking. If you’re using larger baby potatoes, cut them in half or quarters. Soaking the potatoes is crucial as it helps remove excess starch, resulting in a crispier texture. Don’t skip the cornstarch, as it creates a delightful crunch on the outside. For an extra flavor boost, consider adding garlic powder, onion powder, or even smoked paprika to the cornstarch mixture. Keep an eye on your potatoes as they roast. Ovens can vary, so check them a few minutes before the recommended time. Use a fork to test for tenderness, and give them a shake halfway through cooking to ensure even browning.

Serving Suggestions

These salt and vinegar roasted potatoes pair well with a variety of main dishes. They complement grilled chicken or fish beautifully, adding a tangy crunch that enhances the meal. You can serve them alongside a fresh salad for a light lunch or as part of a hearty dinner spread. For a fun twist, try serving these potatoes in a bowl topped with sour cream and chives, or drizzle some balsamic glaze over them for added flavor. If you’re feeling adventurous, mix in some roasted vegetables like bell peppers or zucchini for a colorful side dish. Don’t forget about dipping sauces; a creamy ranch or a zesty aioli can elevate the experience. These potatoes are versatile enough to be a side for casual family dinners or a more formal gathering.

Storage Instructions and Reheating Tips

If you have leftovers, store the roasted potatoes in an airtight container in the refrigerator. They should stay fresh for up to three days. When reheating, avoid the microwave if possible, as it can make them soggy. Instead, preheat your oven to 400 degrees Fahrenheit and spread the potatoes on a baking sheet. Heat them for about 10 to 15 minutes, or until they are warmed through and crispy again. If you want to freshen them up, add a sprinkle of salt or a little drizzle of olive oil before reheating. These potatoes can also be frozen, though the texture may change slightly. To freeze, spread them out on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. They can be reheated directly from frozen in the oven, just add a few extra minutes to the cooking time.

Frequently Asked Questions

Can I use different types of potatoes?

You can use other types of potatoes like Yukon Gold or red potatoes. Just keep in mind that cooking times may vary slightly based on the type and size of the potatoes.

What can I do with leftovers?

Leftover roasted potatoes can be stored in an airtight container in the fridge for up to three days. They also reheat well in the oven or air fryer to get that crispy texture back.

Can I make these potatoes ahead of time?

You can prep the potatoes by soaking and seasoning them a few hours in advance. Just roast them right before serving to get that perfect crispy finish.

What can I serve with salt and vinegar roasted potatoes?

These potatoes pair well with a variety of dishes like grilled chicken, fish, or even a hearty salad. They also make a great side for casseroles or barbecues.

What if I don’t have malt vinegar?

If you don’t have malt vinegar, you can use apple cider vinegar as a substitute. It will give a slightly different flavor but will still work great with the salt and vinegar theme.

Salt and Vinegar Roasted Potatoes

Liza A

Salt and vinegar roasted potatoes are crispy on the outside and fluffy inside, bursting with tangy flavor that elevates your side dish game effortlessly. Snack on these tasty bites anytime!

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Prep Time 1 hour hr 20 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs

Course Side Dish

Cuisine American

Servings 4 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• 5 cups water
• 3/4 cup white vinegar
• 1/4 cup malt vinegar
• Coarse salt
• 1 1/2 lbs russett potatoes cut into cubes (I used halved baby potatoes)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cornstarch
• Freshly ground black pepper

Instructions

 

• In a large saucepan, bring the water to a boil. Remove from heat; stir in white and malt vinegars and one tablespoon salt. Add potatoes, cover and let sit for one hour.
• Preheat oven to 425 degrees F. Grease a large baking sheet with oil.
• Drain the potatoes, blot dry with paper towels and place on prepared baking sheet. Sprinkle with cornstarch and toss.
• Drizzle 2 tablespoons of oil over top and massage into the potatoes with your hands. Spread them out in one layer and sprinkle generously with salt and lightly with pepper.
• Bake 20 minutes then toss and spread out again. Bake 15 - 20 minutes more until fork tender and lightly golden.
• Serve and enjoy!

Notes

Recipe source: cinnamonspiceandeverythingnice

Nutrition

Calories: 180kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 1g

Keyword comfort food, easy recipe, roasted potatoes, side dish, vinegar

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