Salt and Vinegar Roasted Potatoes

By Lidey Heuck

Salt and Vinegar Roasted Potatoes
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
45 minutes
Rating
5(2,823)
Comments
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This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons olive oil
  • 2tablespoons apple cider or white wine vinegar, plus more to taste
  • ½teaspoon kosher salt
  • ½teaspoon black pepper
  • 2pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
  • Flaky sea salt, for serving
  • Minced fresh chives, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

159 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 199 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

  2. Step 2

    Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

  3. Step 3

    Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

Ratings

5 out of 5
2,823 user ratings
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Comments

Honey

Tossing on s sheet pan is a pain. Throw it all in a bowl, toss and spread on a sheet pan. No big deal to wash the bowl!

Kevin

Any time I roast Yukons I put the cut pieces through several changes of water to remove the starch. Really helps to crisp the outsides.

Larry McD

To my sincere regrets, I have still not figured out how to "toss" ingredients on a sheet pan. Woe is me.

jenny

These were extraordinary! The texture was perfect, and I usually parboil but no need! The high heat and smaller size are definitely worth it. Dinner guests loved them.

Lisa

Love this recipe but it needs way more than 30 minutes. I know ovens differ but mine always take an hour at 430.

Katherine P.

the reason not to toss them in the pan is also not to accidentally get too much oil in the pan and have it burn or smoke. If you toss them in a bowl first, then transfer to pan, you will always have the right amount of oil.

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