Crispy Salt and Vinegar Potatoes
Highlighted under: Comfort Cravings Kitchen
I absolutely love making crispy salt and vinegar potatoes because they are the perfect blend of tangy and savory. The moment those golden, crispy bites hit my mouth, I'm transported to a cozy seaside eatery enjoying the ocean breeze. The technique I use ensures that each potato is super crunchy on the outside while remaining fluffy inside. With just a sprinkle of salt and the right amount of vinegar, these potatoes become a mouthwatering side dish that's hard to resist. They pair well with so many main courses!
When I first tried crispy salt and vinegar potatoes, I was instantly hooked. The harmony between the crunch of the potatoes and the tanginess of the vinegar is simply irresistible. To ensure optimal crunch, I parboil the potatoes beforehand, which creates a fluffy inside while the outer layer crisps up beautifully in the oven. That’s my secret!
I often serve these potatoes alongside grilled chicken or fish. It's a delightful combination that keeps everyone at the table happy. Plus, the recipe is easy to follow, making it perfect for weeknight dinners or special occasions.
Why You'll Love This Recipe
- Crispy texture that contrasts beautifully with the vinegar tang
- Easy to prepare and requires minimal ingredients
- Perfect for pairing with a variety of main dishes
Understanding the Ingredients
The main players in this crispy salt and vinegar potato recipe are the potatoes themselves. I recommend using Russet or Yukon Gold varieties for their ideal starch content, which helps achieve that fluffy interior. Russets provide a nice balance of texture while Yukon Golds add a buttery flavor. If you're in a pinch, you can also substitute with red potatoes, but they may not turn quite as crispy due to their waxy nature.
Vinegar is the secret ingredient that elevates these potatoes from good to extraordinary. Using white vinegar gives a sharp, tangy flavor that penetrates the surface of the potatoes without overwhelming them. If you prefer a milder taste, apple cider vinegar can work as a substitute, imparting a slightly fruity note.
Techniques for Perfect Crispiness
Achieving the perfect crispiness is all about the parboiling step. Parboiling helps to soften the potatoes and create a rough surface, which in turn increases the areas that crisp up during roasting. Just make sure to watch the time – around 10 minutes should do the trick. If they’re overcooked, they could become mushy, which will impact the final dish. You want them tender on the outside but still holding their shape.
When seasoning and tossing the potatoes, ensure they are well-coated with olive oil and vinegar to promote even crisping. The oil not only adds flavor but also allows the potatoes to brown beautifully in the oven. A good technique is to use your hands for tossing, which gives you better control and ensures each wedge is evenly dressed.
Ingredients
Gather these simple ingredients for a perfect batch of crispy salt and vinegar potatoes:
Ingredients
- 2 pounds of potatoes (Russet or Yukon Gold)
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
With your ingredients ready, you're all set to prepare these delicious crispy potatoes!
Instructions
Follow these steps to achieve the perfect crispy salt and vinegar potatoes:
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Peel and cut the potatoes into even wedges, ensuring they are about the same size for uniform cooking.
Parboil the Potatoes
In a large pot, bring water to a boil and add a pinch of salt. Add the potato wedges and parboil for about 10 minutes until slightly tender but not falling apart. Drain and let them steam off for a few minutes.
Season and Roast
In a large bowl, toss the parboiled potatoes with olive oil, vinegar, sea salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet and bake for 30 minutes, turning halfway through, until crispy and golden.
Once they're out of the oven, allow them to cool slightly before serving. Enjoy your crunchy, tangy potato treat!
Pro Tips
- For extra flavor, try adding herbs like rosemary or thyme to your potatoes before roasting.
Make-Ahead and Storage
These crispy salt and vinegar potatoes can be prepped ahead of time, making them a convenient side dish for busy weeknights. After parboiling, cool the wedges and store them in the refrigerator for up to 24 hours before roasting. When you’re ready to serve them, simply toss with oil and vinegar and bake as directed. They may need an extra few minutes in the oven if they are stored cold.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. However, to maintain crispiness, I recommend reheating them in the oven at 375°F (190°C) for about 10 minutes, rather than the microwave, which can make them soggy. For crisp results, briefly broil them at the end.
Serving Suggestions and Pairings
Crispy salt and vinegar potatoes can be paired with a wide variety of main dishes, enhancing flavors without overshadowing them. They go particularly well with grilled meats like chicken or steak, as the acidity complements the richness of the protein. For a lighter option, serve alongside a fresh salad topped with herbs to bring out the tangy notes in the potatoes.
Consider adding a sprinkle of fresh herbs like parsley or dill after baking for a pop of color and additional flavor. For a twist, try serving them with a side of garlic aioli or a spicy dipping sauce to elevate the snacking experience, especially if you plan on serving these as appetizers.
Questions About Recipes
→ Can I use other types of vinegar?
Yes, apple cider vinegar or malt vinegar can also work well, but they'll change the flavor slightly.
→ What type of potatoes are best for this recipe?
Russet or Yukon Gold potatoes are ideal due to their starchy texture, which helps achieve crispiness.
→ Can I prepare these in advance?
Yes, you can parboil and season the potatoes ahead of time, then just roast them when you're ready to serve.
→ How do I store leftovers?
Store in an airtight container in the refrigerator. Reheat in the oven to regain some of the crispiness.
Crispy Salt and Vinegar Potatoes
I absolutely love making crispy salt and vinegar potatoes because they are the perfect blend of tangy and savory. The moment those golden, crispy bites hit my mouth, I'm transported to a cozy seaside eatery enjoying the ocean breeze. The technique I use ensures that each potato is super crunchy on the outside while remaining fluffy inside. With just a sprinkle of salt and the right amount of vinegar, these potatoes become a mouthwatering side dish that's hard to resist. They pair well with so many main courses!
Created by: Emma
Recipe Type: Comfort Cravings Kitchen
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 pounds of potatoes (Russet or Yukon Gold)
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
How-To Steps
Preheat your oven to 425°F (220°C). Peel and cut the potatoes into even wedges, ensuring they are about the same size for uniform cooking.
In a large pot, bring water to a boil and add a pinch of salt. Add the potato wedges and parboil for about 10 minutes until slightly tender but not falling apart. Drain and let them steam off for a few minutes.
In a large bowl, toss the parboiled potatoes with olive oil, vinegar, sea salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet and bake for 30 minutes, turning halfway through, until crispy and golden.
Extra Tips
- For extra flavor, try adding herbs like rosemary or thyme to your potatoes before roasting.
Nutritional Breakdown (Per Serving)
- Calories: 300 kcal
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 550mg
- Total Carbohydrates: 36g
- Dietary Fiber: 4g
- Sugars: 1g
- Protein: 4g