5 from 21 votes
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.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings
Calories:
121 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
- Add the potatoes, salt, vinegar and water to a dutch oven and bring to a boil.
- Reduce to medium heat and cook for 25-30 minutes.
- Preheat your oven to 425 degrees while your potatoes are roasting.
- Remove from the dutch oven, place on a baking sheet and let air dry for 2 minutes.
- Toss with vegetable oil.
- Roast for 25 minutes then toss with kosher salt (1/2 teaspoon or as desired).
Cup of Yum
Nutrition Information
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: 8 servings
Amount Per Serving
Calories 121
% 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.