Salt and Vinegar Roasted Potatoes

By Lidey Heuck

Salt and Vinegar Roasted Potatoes
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
45 minutes
Rating
5(2,039)
Notes
Read community notes

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons olive oil
  • 2tablespoons apple cider or white wine vinegar, plus more to taste
  • ½teaspoon kosher salt
  • ½teaspoon black pepper
  • 2pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
  • Flaky sea salt, for serving
  • Minced fresh chives, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

159 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 199 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.

  2. Step 2

    Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.

  3. Step 3

    Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

Ratings

5 out of 5
2,039 user ratings
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Cooking Notes

Honey

Tossing on s sheet pan is a pain. Throw it all in a bowl, toss and spread on a sheet pan. No big deal to wash the bowl!

Larry McD

To my sincere regrets, I have still not figured out how to "toss" ingredients on a sheet pan. Woe is me.

Kevin

Any time I roast Yukons I put the cut pieces through several changes of water to remove the starch. Really helps to crisp the outsides.

chris nc

Jen, I line my baking pan with aluminum foil (for easy cleanup), then I line it with parchment paper. The potatoes will not stick and will brown on both sides without having to stir or flip them. The paper will brown some but it will not burn, even at 425 degrees convection....try it!

Charles

Malt vinegar makes them grrrooovy baby!

dsweeney126

Roasting potatoes at high heat (400-450F) I find grape seed oil with it’s higher smoke point, works better than olive oil. Potatoes can stay on pan till they get a nice crust without burning or the smoke alarm going off. It’s a bit “thinner” too, so coats potatoes more easily and I find I can use a touch less oil.

susan

These are hands down the best roasted potatoes I have ever made. I tried the recipe with sweet potatoes and they are just as good. I marinated the potatoes in the oil/vinegar mixture for about an hour, then drained and roasted them. I used the leftover oil/vinegar to sauté some broccolini, so it even did double duty.

PAH

Concurring here about the impossibility of tossing ingredients in oil on a sheet pan. Toss them in a bowl and then spread ingredients out. So what if you have to wash the bowl!

mj

As others mentioned the white vinegar didn’t pack the punch I was looking for. Finished with malt vinegar instead and YUM they were excellent!

DF

If you are in a bit of a hurry, you can par-cook the potatoes in the microwave. Particularly useful if you have hungry patrons looking over your shoulder harassing you about when dinner will be ready. Also, if you don't have a bowl big enough, or you just don't want an extra bowl to wash up, toss everything in a large plastic freezer bag, give it a quick mix and massage, tip onto your tray.

Michael

Two spatulas.

NBI

Use your hands to toss. NBD

Carla

Toss with your hands. Get in there!

Kris

To toss in a sheet pan, use your hands. Then, wash your hands.

Suzie

Any time I roast Yukons I put the cut pieces through several changes of water to remove the starch. Really helps to crisp the outsides.

Victoria Q

Used Malt vinegar. Great flavor. But most decidedly NOT crispy. Even when I cranked up the heat to 450 for the last 10 minutes. Not crispy.

Linda Poniktera

Before spreading potatoes on the baking sheet, toss them in the oil and vinegar mixture - will coat them more evenly than sprinkling. Delicious and easy!

Charlie

Smoked salt, smokey paprika, combine several flavorful vinegars

Jude

Save cleaning up a bowl and add oil and vinegar directly to the potatoes once they are on the sheet. Definitely add more vinegar after they come out of the oven for a real salt and vinegar flavor. Very tasty.

Nancy

Made with malt vinegar. Added a dash of Tabasco and tossed in a bowl. Absolutely delicious and perfect texture. Leftovers lost the crunch but were still fantastic with a fried egg on day two. Great recipe.

Seline

Can’t agree with Anna more. Just use your hands to toss on the sheet pan! Like I want MORE dishes to clean and usually run out of ziploc bags too quickly for the shake in a bag method.

GG

Followed all the suggestions with respect to lining the sheet pans, tossing in a bowl and several rinses of water as well as letting the potatoes sit in the marinade until ready to bake. Excellent!

wendy

I cut these two ways and used apple cider vinegar (not white). I made French fries (perfect with the vinegar) with one potato and cut the other like the recipe calls for. I ate the fries right away (yum!) and ate the home fry style ones the next morning for breakfast (with a fried egg). Will definitely make this again!

Janine Gross

These are fantastic. I used malt vinegar, but next time, I won't add additional vinegar for serving because the potatoes instantly lost their crispness. Next time, I'll just add more vinegar to the olive oil mixture.

Dale T

The vinegar leaves no flavor on the roasted potatoes. I agree with others about tossing in a bowl rather than on the sheet pan. These potatoes are not worth the effort. I’ll just use eco and butter mix next time.

Kay

For any sheet pan roast, I seal my ingredients in a gallon ziploc bag to toss and coat. No mess and everything is coated beautifully. Then I just pour them out onto the pan.

Anna

Has anyone ever tried tossing things on a sheet pan…. With their hands? Because that works. Just your hands. Which you can also wash. Skip the hacks use hands!

Blakr

I’ve been making these for years. I’d like to add some tips: Do not overcrowd the pan. This will aid in uniform cooking and browning. increase temp to 450 near the end of cooking. Add a chunkily cut sweet onion to the mix. And toss with nigella seed. Yum.

Jan

I roast them skin side down so they don't stick and the cut edges brown up nicely.

Candy Allen

Malt vinegar and Maldon sea salt. The best!

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