Salt and vinegar roasted potatoes have a subtle vinegar flavor infused right into them with golden, crispy outsides and creamy middles.
The vinegar seeps right into the centers of the potato cubes thanks to a warm salt and vinegar bath.
There’s something about potatoes that goes so good with vinegar! Vinegar loves them and potatoes give it right back.
The creamy, starchiness of the potatoes with the bite of the vinegar is hard to compare to any other thing on earth. They were made for each other.
And don’t even get me started on roasted potatoes. I’ve professed my adoration for them many times before.
They’re by far my favorite way to cook and eat potatoes.
They get all brown and caramelized with olive oil, coarse salt and pepper. I also give them a light sprinkle of cornstarch to help them crisp up and to soak up any leftover vinegar water that might seep out as they cook.
I use 2 types of vinegar in the bath – white and malt plus more malt for serving for those of you that like an extra-strong-in-your-face vinegar flavor. I thought they were fine all on their own – the vinegar bath imparted enough flavor for me.
What I like about them is the vinegar isn’t on the outside – you actually have to bite into them to get to the vinegar flavor making them insanely delicious. . .
And the best salt and vinegar potatoes on Earth.
- 5 cups water
- ¾ cup white vinegar
- ¼ cup malt vinegar, plus more for serving
- Coarse salt
- 1 + ½ pounds russet potatoes, cut into ¾-inch cubes
- 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
- 1 teaspoon cornstarch
- fresh black pepper
- In a large saucepan bring the water to a boil. Remove from heat and stir in both kinds of vinegar and 1 tablespoon salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour.
- After an hour
preheatoven to 425 degrees F. Grease a large baking sheet with oil or line with parchment first then grease.
- Drain the potatoes and blot dry with paper towels. Add them to the baking sheet and sprinkle with cornstarch. Toss.
- Drizzle 2 tablespoons of oil over top and massage into the potatoes with your hands. Spread them out in one layer and sprinkle generously with salt and lightly with pepper.
- Bake 20 minutes then toss and spread out again. Bake 15 - 20 minutes more until fork tender and lightly golden.
- Serve with additional malt vinegar if desired.
©Cinnamon Spice and Everything Nice by Reeni Pisano
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