Salt and Vinegar Roasted Mini Potatoes
Updated: Aug 11
Mini potatoes get a vinegar soak before roasting, which is the trick behind that salt-and-vinegar-chip tang, crisp edges, fluffy centers, no fryer required.
Salt and vinegar chips are a favorite in our house, so turning that flavor into a roasted potato side was an easy sell around here.
Why You'll Love This Recipe
Tastes just like your favorite salt and vinegar chips
Crispy edges, tender centers
A simple side that always disappears first
Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
1.5 pounds mini potatoes (about 700 grams)
2 cups vinegar (white or apple cider wort)
2 tablespoons salt (plus more for seasoning)
2 tablespoons avocado oil
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C). Pour the avocado oil into a baking dish and place it in the oven to heat up.
Boil the Water: While the oven is preheating with the baking dish inside, bring a pot of water to a boil. Add the 2 cups of vinegar and 2 tablespoons of salt to the boiling water.
Prepare the Potatoes: Take each mini potato and poke a fork into it. Use a potato peeler to carefully remove the skin from each potato.
Cook the Potatoes: Once the water is boiling, add the peeled mini potatoes. Let them cook until fork-tender, about 10-15 minutes.
Rough Up the Edges: Once tender, strain the potatoes and return them to the pot (without the water). Gently mix them around to rough up the edges; this will help create a crunchy texture.
Roast the Potatoes: Carefully remove the hot baking dish from the oven. Place the roughened potatoes into the dish, sprinkle with additional salt, and toss to coat evenly. Bake for about 40 minutes, flipping them halfway through, until they’re golden and crispy.
Serve: Enjoy your salt and vinegar roasted mini potatoes as a side dish or snack. They’re best served warm!
Additional Tips:
Variations: Try adding your favorite herbs or spices, like garlic powder or rosemary, before roasting for extra flavor.
Substitutions: If you don’t have avocado oil, you can use olive oil or another high-heat oil.
Common Mistakes: Make sure to rough up the potatoes after boiling; this helps achieve that crispy exterior. Avoid overcrowding the baking dish for even roasting.
Storing Instructions:
Leftovers: Store any leftover potatoes in an airtight container in the fridge for up to 3 days.
Freezing: These potatoes are best enjoyed fresh, but if you need to freeze them, allow them to cool completely and freeze in a single layer. They can last up to 2 months.
Reheating Tips: Reheat in the oven at 375°F (190°C) until heated through, about 10-15 minutes, to restore their crunch.
Ingredient Notes
Boiling in vinegar: Boiling the potatoes in vinegar-spiked water, not just tossing them in vinegar after, is what actually gets that tang into the potato itself.
Troubleshooting Tips
Not enough vinegar flavor: Most of it cooks off in the oven. Add a final splash after roasting for the sharpest taste.
Skins turned leathery: The vinegar soak was too long. Keep it brief so the skins stay tender.
Potatoes steamed instead of crisped: Dry them thoroughly after soaking, surface moisture is what stops browning.
Too salty: Salt after roasting rather than before, the vinegar concentrates saltiness as it reduces.
What to Serve This With
Great alongside burgers, sandwiches, or as a game-day side.
Comments