Meet the most delicious Roasted Salt and Vinegar Potatoes ever. They are so smooth and creamy on the inside, but perfectly crisp and even a little crunchy on the outside. They have a little tang from malt vinegar and just the right amount of saltiness. What’s perfect about these Roasted Salt and Vinegar Potatoes is the salt flavors the entire potato, not just the exterior.
How To Make Roasted Salt and Vinegar Potatoes
The potatoes are first boiled in HIGHLY salted water.I’m talking one and a quarter cups of salt mixed with two quarts of water saltiness.
I know that seems like a crazy amount of salt, but trust me and the people at Cook’s Country who came up with this recipe. It is just the right amount.
After they are boiled until tender, the potatoes are set on a rack to air dry and then placed on a baking sheet that has been liberally coated with olive oil. They are then smashed, brushed with malt vinegar, seasoned with pepper and placed in a 500 degree oven for about 25 minutes.
They are so delicious you will want to eat every last one of them right off the baking sheet. Enjoy!!!
Type Of Potatoes To Use
I like to use small red pottaoes for this recipe but you could use baby Yukon Gold Potatoes. It is best to use potatoes that are the size of a golf ball or smaller.
Recipe Tips
- For spicy potatoes add a little cayenne pepper to the recipe.
- For additional flavor, sprinkle with chopped fresh chives or green onions before serving.
Storage
Leftovers will keep in an airtight container in the refrigerator for 3 days. Reheat in the oven or an air fryer.
More Potato Recipes
- Melting Potatoes
- Italian Roasted Potatoes
- Greek Potatoes
- French Onion Potatoes
- Paprika Potatoes
- Super Crispy Roasted Potatoes
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Roasted Salt and Vinegar Potatoes
Equipment
Ingredients
- 6 tablespoons olive oil
- 2 pounds small red potatoes, unpeeled
- 1 1/4 cup salt, do not use iodized salt. It will give potatoes a chemical taste
- 3 tablespoons malt vinegar
- black pepper
Instructions
- Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet.
- Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes.
- Coat a baking sheet with the 6 tablespoons of olive oil.
- Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness.
- Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper.
- Roast until potatoes are browned, about 25 to 30 minutes.
- Brush with remaining vinegar and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Omg! We love these potatoes. We have made them for our friends who were impressed and gobbled them up. We have also shared the recipe which everyone loves. Outstanding!
Thanks for sharing this recipe! Do you think it would work to boiled the potatoes, dry them, and refrigerator them the day before, then do the smashing and roasting the following day?
The potatoes are fully cooked in the pot. Why is it necessary to roast them another 25 minutes?
To get them really crispy.
These potatoes are very good
These are very good
If not iodized salt, what kind of salt.
Omg! These are the best potatoes ever!
I Love these. I don’t measure the salt though, just add until potatoes bob in the pot.
Is that salt amount correct? That is an lot of salt.
Thanks
Yes, the salt amount is right. It does seem like too much salt, but the potatoes will be perfectly salted. and you don’t add any additional salt after you boil them.
Never tried this; sounds interesting and will do this weekend ! Thank you !