Salt and Vinegar Potatoes Ingredients
If your favourite crisp/chip flavour is salt and vinegar you’re gonna LOVE these potatoes. They capture that iconic salty, tangy, vinegary goodness and transform it into crispy golden roasted potatoes. Yes, true love really does exist. First things first, let’s take a quick look at what you’ll need:
Potatoes – Any type of baking potato works here (i.e. Maris Piper/Russet) Vinegar – You’ll want to use a distilled white vinegar. Here I use Sarson’s (photo below) which is readily available in most UK supermarkets. In general though it’s a plain white vinegar you’re looking for. Salt – I prefer sea salt, especially to garnish at the end. The big flakes give you a nice crunchy hit of salt. Olive Oil – To roast the potatoes. Chives – To garnish. Don’t forget these, the flavour goes beautifully with the hit of salt and vinegar!
I tend to dice the potatoes into chunks, but you could also use halved baby potatoes. Just stay clear of waxy varieties of potato, I find they don’t crisp up as well.
How to make Salt and Vinegar Potatoes
You’re essentially cooking them in two parts: boiling then roasting. The boiling phase is really important to infuse the salt and vinegar into the potatoes. The roasting of course gets them nice and crispy. As you boil the spuds you’ll notice the smell of vinegar is very powerful, but it does mellow out as the potatoes roast.
Steam Dry
When the potatoes are knife tender you’ll want to drain and let the potatoes sit and steam dry. This essentially gives time for the moisture to leave the potatoes, meaning they’ll come out nice and crispy once they roast.
Space them out
Another tip when roasting the potatoes is to space them out on a large tray. Give them room to roast or they’ll all steam together, which prevents them from going crispy. Process shots: add diced potato to pot (photo 1), pour in vinegar, salt and cold water (photo 2), boil until knife tender (photo 3), drain and steam dry (photo 4), add to tray with oil, salt and pepper (photo 5), roast until crispy (photo 6).
How vinegary are these potatoes?
I like them quite vinegary, you know ‘go hard or go home’ and all that. If you like salt and vinegar crisps/chips you’ll like these. They’re similar in strength. Nice and tangy, but certainly not overwhelming. You might get a bead of sweat of your forehead, but nothing that won’t stop you devouring the whole batch 😅
How salty are these potatoes?
Difficult to judge as it’s always to taste, but you can make them as salty as you want. The salt as they boil is essential to season the insides of the potatoes, but as for the salt for roasting/serving just work to taste.
Can I make these ahead of time?
They’re at their crispiest when made fresh, but you can allow to cool and store in the fridge/freezer then roast in the oven at at lower temp until crispy again.
Serving Salt and Vinegar Potatoes
Once they’re out the oven garnish with chives and a sprinkle of flaky sea salt. The chives add an extra layer of flavour, whilst the sea salt pulls out the final bit of moisture.
How to serve salt and vinegar potatoes?
I either serve as a side, usually to something creamy (balances out the acidity). But you could also serve as finger food with a dip! Below I’ve served with sour cream and chive dip. For another tangy roast potato recipe check out my Crispy Lemon Potatoes! Alrighty, let’s tuck into the full recipe for these salt and vinegar potatoes shall we?!
How to make Salt and Vinegar Potatoes (Full Recipe & Video)
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