Crispy Salt And Vinegar Roasted Potatoes Recipe
This crispy salt and vinegar roasted potato recipe is my all-time favorite because it brings back those nostalgic flavors of my childhood favorite chips, but with a gourmet twist that’s perfect for adulting. Plus, the combination of fresh rosemary and crispy potato skins is an absolute game-changer, making meal times exciting and totally Instagram-worthy!
Creating dishes that marry flavor with simplicity is my true culinary calling, and these Crispy Salt and Vinegar Roasted Potatoes are an ideal example. They call for 2 pounds of baby potatoes and then toss those with 1/2 cup white vinegar and a sprinkle of sea salt.
When you taste them, it is hard not to appreciate the way they juxtapose the tangy crunch with the savoriness of rosemary and garlic powder (not very hard to do here, for sure). But beneath that appreciation lies an understanding that these potatoes are achieving the almost zen-like quality of flavor and texture coming together in a very uncomplicated way.
Ingredients
Potatoes, young: Carbohydrate-rich; good sources of dietary fiber and potassium.
White vinegar: Yields a sharp, tangy flavor; might assist with digestive health.
Extra virgin olive oil: Heart-healthy fats; rich in antioxidants and anti-inflammatory properties.
Salt from the sea: Heightens taste; supplies vital elements such as magnesium and calcium.
Pepper black: Adds depth and warmth; may enhance absorption of nutrients.
Garlic powder: Provides a delicious, umami depth; packed with antioxidants that boost immune function.
Powdered onion: Contributes a mildly sweet, delicate taste; is a good source of vitamins C and B6.
Rosemary, fresh: Optional herb; has delightful aromatic flavor; may be anti-inflammatory.
Ingredient Quantities
- 2 pounds baby potatoes, halved
- 1/2 cup white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon finely chopped fresh rosemary (optional)
Instructions
1. Your oven should be preheated to 425°F and lined with parchment paper on a baking sheet. The only thing that could be more straightforward than these instructions is if you were told to follow them in reverse.
2. In a large saucepan, combine the firm-textured baby potatoes and the distilled white vinegar. Add enough clear, cool water to cover the potatoes by about an inch.
3. Put the pot on high heat and bring it to a rolling boil. Then turn the heat down to medium and let it simmer for about 15-20 minutes, or however long it takes for the potatoes to get tender enough that you can easily stab them with a fork. Afterward, drain the potatoes and let them cool for a bit.
4. In a sizable mixing bowl, blend the olive oil, sea salt, black pepper, garlic powder, onion powder, and rosemary (if using). Combine thoroughly.
5. Combine the halved potatoes and the seasoning mixture in a bowl and toss until the potatoes are evenly coated.
6. Place the well-seasoned potatoes in a single layer on the baking sheet, ensuring that they do not touch. This is the key to achieving maximum crispiness. If you have a lot of potatoes, bake them in batches.
7. Put in the oven that has been heated to the required temperature for 20 to 25 minutes. Be sure to season to taste before serving.
8. Raise the oven temperature to 450°F (230°C) for 5-10 more minutes to finish with a crispy exterior.
9. Take from oven and allow to cool slightly on the baking sheet. This lets the potatoes crisp up even more.
10. Serve hot the crispy salt and vinegar roasted potatoes, embellishing with extra rosemary if desired. Enjoy whether you choose to make them a side dish or serve them as a stand-alone snack.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large saucepan
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board
9. Mixing bowl
10. Spoon or spatula for mixing
11. Colander or strainer
12. Fork
FAQ
- Can I use different types of potatoes?Indeed, you are free to select any small or baby potatoes; however, do be cognizant of the fact that the cooking time may deviate somewhat, depending on the size and variety.
- How should I store leftovers?Keep uneaten food in an airtight container in the fridge, where it can chill and stay fresh for 3 days. To reheat, don’t nuke it in the microwave; that’s a one-way trip to Sog City. Instead, pop it in the oven and keep it crispy.
- Is there a substitute for white vinegar?You can use apple cider vinegar or rice vinegar for a slightly different flavor profile.
- Can I make this recipe without rosemary?Certainly, the rosemary is not a necessary part of the recipe; the potatoes will possess plenty of flavor without it.
- What’s the best way to ensure potatoes get crispy?Ensure an even coating of oil and spices on the potatoes and an efficient use of space on the baking sheet, allowing for an optimal single-layer presentation, before the potatoes head into the oven.
- Can I prepare these potatoes ahead of time?Roast the potatoes right before serving for maximum crispiness, but you can prepare them and marinate them in vinegar a few hours ahead of time.
- Is there an alternative to olive oil?Another high smoke point oil can be used in place of olive oil. This includes oils like avocado oil or canola oil.
Substitutions and Variations
White Vinegar:
You can use apple cider vinegar or rice vinegar instead of that for a somewhat varied flavor.
Olive Oil:
Substitute canola oil or avocado oil for it.
Sea Salt:
Use kosher salt or Himalayan pink salt instead.
Freshly Ground Black Pepper:
For a milder taste, use white pepper.
Fresh Rosemary:
Replace with thyme or oregano, adjusting amounts to taste.
Pro Tips
1. Vinegar Soak Timing: For a stronger salt and vinegar flavor, consider soaking the potatoes in the vinegar-water mixture for an additional 15 minutes before boiling. This will allow the vinegar to penetrate deeper into the potatoes.
2. Ensure Even Coating: To ensure each potato is well coated with the seasoning mix, toss the potatoes in a resealable plastic bag with the oil and spices. This method ensures even distribution without creating a mess.
3. Crispiness Tip: To achieve extra crispy potatoes, make sure to blot any excess moisture from the boiled potatoes before tossing them with the seasoning. Excess moisture can prevent them from becoming crispy in the oven.
4. Space and Airflow: Give the potatoes plenty of space on the baking sheet to avoid steaming. If necessary, use two baking sheets instead of one, and rotate them halfway through baking for even crisping.
5. Herb Infusion: If using fresh rosemary, consider infusing it with the olive oil first by gently heating the oil with the rosemary for a few minutes. This enhances the rosemary flavor in the potatoes.
Crispy Salt And Vinegar Roasted Potatoes Recipe
My favorite Crispy Salt And Vinegar Roasted Potatoes Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large saucepan
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board
9. Mixing bowl
10. Spoon or spatula for mixing
11. Colander or strainer
12. Fork
Ingredients:
- 2 pounds baby potatoes, halved
- 1/2 cup white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon finely chopped fresh rosemary (optional)
Instructions:
1. Your oven should be preheated to 425°F and lined with parchment paper on a baking sheet. The only thing that could be more straightforward than these instructions is if you were told to follow them in reverse.
2. In a large saucepan, combine the firm-textured baby potatoes and the distilled white vinegar. Add enough clear, cool water to cover the potatoes by about an inch.
3. Put the pot on high heat and bring it to a rolling boil. Then turn the heat down to medium and let it simmer for about 15-20 minutes, or however long it takes for the potatoes to get tender enough that you can easily stab them with a fork. Afterward, drain the potatoes and let them cool for a bit.
4. In a sizable mixing bowl, blend the olive oil, sea salt, black pepper, garlic powder, onion powder, and rosemary (if using). Combine thoroughly.
5. Combine the halved potatoes and the seasoning mixture in a bowl and toss until the potatoes are evenly coated.
6. Place the well-seasoned potatoes in a single layer on the baking sheet, ensuring that they do not touch. This is the key to achieving maximum crispiness. If you have a lot of potatoes, bake them in batches.
7. Put in the oven that has been heated to the required temperature for 20 to 25 minutes. Be sure to season to taste before serving.
8. Raise the oven temperature to 450°F (230°C) for 5-10 more minutes to finish with a crispy exterior.
9. Take from oven and allow to cool slightly on the baking sheet. This lets the potatoes crisp up even more.
10. Serve hot the crispy salt and vinegar roasted potatoes, embellishing with extra rosemary if desired. Enjoy whether you choose to make them a side dish or serve them as a stand-alone snack.