Crispy Salt and Vinegar Potatoes

User Reviews

5

21 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    50 mins

  • Total Time

    1 hr

  • Servings

    8 servings

  • Calories

    121 kcal

  • Course

    Side Dish

  • Cuisine

    American

Crispy Salt and Vinegar Potatoes

Crispy Salt and Vinegar Potatoes feature russet potatoes boiled in a mixture of vinegar, salt, and water before roasting with vegetable oil to develop a crunchy exterior and tender center. The vinegar infusion adds a tangy bite that contrasts with the crisp potato edges, making them a distinctive side dish or snack. Roasting at a high temperature ensures the potatoes dry and crisp well after boiling.

Description

This recipe for Crispy Salt and Vinegar Potatoes combines the sharp acidity of white vinegar with kosher salt and russet potatoes cut into robust cubes. Boiling the potatoes in a salted vinegar solution softens them while infusing a subtle tartness. After boiling, the potatoes are drained and patted dry to encourage crisping and then tossed with vegetable oil before roasting at 425 degrees Fahrenheit. The result is potatoes with a crunchy, golden crust and a tender interior that carry a bright, tangy flavor from the vinegar bath.

The technique of boiling with vinegar before roasting reduces the starch on the surface, helping achieve extra crispness in the oven. The final toss with kosher salt just before serving heightens the seasoning and balances the acidity. These potatoes can complement many meals where a tangy, crispy side is desirable, like grilled meats or roasted vegetables.

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Ingredients

Servings
  • 2 pounds russet potato scrubbed clean and cut into 1" cubes
  • 1 tablespoon kosher salt
  • 1 cup white vinegar
  • 5 cups water
  • 2 tablespoons vegetable oil
  • kosher salt , for finishing

Instructions

  1. Add the potatoes, salt, vinegar and water to a dutch oven and bring to a boil.
  2. Reduce to medium heat and cook for 25-30 minutes.
  3. Preheat your oven to 425 degrees while your potatoes are roasting.
  4. Remove from the dutch oven, place on a baking sheet and let air dry for 2 minutes.
  5. Toss with vegetable oil.
  6. Roast for 25 minutes then toss with kosher salt (1/2 teaspoon or as desired).

Nutrition Information

Show Details
Calories 121kcal (6%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 304mg (13%) Potassium 473mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 6mg (7%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 121 kcal

% Daily Value*

Calories 121kcal 6%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Sodium 304mg 13%
Potassium 473mg 10%
Fiber 1g 4%
Sugar 1g 2%
Vitamin C 6mg 7%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

21 reviews
Excellent

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