Salt and Vinegar Roasted Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 5 cups water
  • ¾ cup white vinegar
  • ¼ cup malt vinegar
  • Coarse salt
  • 1½ lbs russett potatoes, cut into cubes (I used halved baby potatoes)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cornstarch
  • Freshly ground black pepper
  1. 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.
  2. Preheat oven to 425 degrees F. Grease a large baking sheet with oil.
  3. Drain the potatoes, blot dry with paper towels and place on prepared baking sheet. Sprinkle with cornstarch and toss.
  4. 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.
  5. Bake 20 minutes then toss and spread out again. Bake 15 - 20 minutes more until fork tender and lightly golden.
  6. Serve and enjoy!
Recipe by Salu Salo Recipes at