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Crispy Baked Salt and Vinegar Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 33 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

These Crispy Baked Salt and Vinegar Potatoes are a delightful twist on classic roasted potatoes, featuring a tangy apple cider vinegar soak for extra flavor and a perfectly crispy finish achieved through oven roasting. Ideal as a side dish or snack, they are seasoned with sea salt and garnished with fresh chives and flaky sea salt for the perfect balance of crunch and zest.

Ingredients

Potatoes and Marinade

  • 2 pounds small yellow potatoes, halved
  • 1 ½ cups apple cider vinegar
  • 3 tablespoons apple cider vinegar (for finishing)
  • 2 tablespoons sea salt, divided

Seasoning and Garnish

  • 2 tablespoons avocado oil
  • Chives, for garnishing
  • Flaky sea salt, for garnishing

Instructions

  1. Prepare the potatoes: Add the halved potatoes to a large pot and cover with about an inch of water. Stir in 1 ½ cups of apple cider vinegar and 1 tablespoon of sea salt to infuse flavor.
  2. Simmer until tender: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the potatoes are fork-tender but not falling apart.
  3. Preheat the oven: While the potatoes cook, preheat your oven to 425°F (220°C) to get it ready for roasting.
  4. Drain and cool potatoes: Drain the potatoes and return them to the pot. Let them cool for 5 to 7 minutes. This resting step allows excess moisture to steam off, which helps the potatoes crisp better in the oven.
  5. Season the potatoes: Stir in 2 tablespoons of avocado oil and the remaining 1 tablespoon of sea salt, making sure the potatoes are evenly coated for flavor and crisping.
  6. Arrange for roasting: Spread the potatoes on a baking sheet in a single layer without overcrowding. Flip the potatoes so the flat side is down; this contact with the pan will maximize crispiness. Use two baking sheets if needed.
  7. Roast the potatoes: Place the baking sheet(s) in the preheated oven and roast the potatoes for 45 minutes, until they develop a golden brown crispy exterior to your liking.
  8. Toss with vinegar: Remove the potatoes from the oven and toss them gently with the remaining 3 tablespoons of apple cider vinegar to add a fresh tangy burst.
  9. Return to oven: Place the potatoes back into the oven and roast for an additional 10 to 15 minutes to allow the vinegar flavor to meld and intensify.
  10. Garnish and serve: Once out of the oven, season generously with chopped fresh chives and sprinkle with flaky sea salt to finish. Serve warm and enjoy!

Notes

  • Using smaller potatoes or halving them ensures quicker cooking and more surface area for crispiness.
  • Do not overcrowd the baking sheet; the potatoes need space for airflow to become crisp.
  • Allowing the potatoes to cool in the pot after boiling helps release moisture for a crunchier oven finish.
  • Avocado oil is chosen for its high smoke point and mild flavor, but you can substitute with other neutral oils like vegetable or canola oil.
  • For stronger vinegar flavor, increase the apple cider vinegar during tossing or use malt vinegar as a variation.

Find it online: https://yumbara.com/crispy-baked-salt-and-vinegar-potatoes-recipe/