CRISPY BAKED SALT AND VINEGAR POTATOES
Let’s set the scene. It’s late at night. You’re curled up on the couch watching your favorite TV show (for me, it’s probably a cooking show of sorts). You want something to munch on, something salty and satisfying.
If I have a bag of @sietefoods kettle-cooked sea salt and vinegar chips in the pantry, then it’s a no-brainer what I’m grabbing. But for those times when I want to whip something up, then I turn to my Crispy Baked Salt and Vinegar Potatoes.
These perfectly crispy potatoes are seriously so craveable. You may think that parboiling the potatoes before roasting them is an unnecessary step, but that’s how they come crunchy. Once roasted in the oven, they come out golden to perfection. And a heavy sprinkling of flakey sea salt gives them that finger-licking, potato chip vibe.
This is a snack or side the entire family will get behind. Make a batch and watch how fast they’re devoured during your next movie night. Enjoy!
What You’ll Need
This dish only requires a few ingredients, which is ideal for any impromptu binge-watching session.
- Small yellow potatoes
- Apple cider vinegar
- Sea salt
- Avocado oil
- Chives
- Flaky sea salt, such as @maldonsalt
How to Make Crispy Salt and Vinegar Roasted Potatoes
BOIL THE POTATOES
Wash the potatoes, then cut them each in half. You may need to quarter the potatoes if they are on the larger size. Add the halved potatoes to a large pot. Cover with an inch of water. Stir in 1 ½ cups of apple cider vinegar and 1 tablespoon of sea salt.
Bring to a boil. Reduce to a simmer, and simmer for about 20 minutes, or until the potatoes are fork-tender.
ROAST THE POTATOES
Preheat your oven to 425°F.
Drain the potatoes and let them cool for 5 to 7 minutes in the same pot. They will continue to steam and release more water, which ensures they will get crispy in the oven.
Stir in 2 tablespoons of avocado oil and 1 tablespoon of salt, ensuring the potatoes are evenly coated. Add the potatoes to a baking sheet. Be careful not to overcrowd the pan – you want space in between each spud so that they will crisp up rather than steam. Use two baking sheets, if necessary. Flip the potato halves so that the flat side is facing down.
Roast in the preheated oven for 45 minutes, or until crisp to your preference. Remove from the oven and toss with the remaining 3 tablespoons of apple cider vinegar directly on the sheet pan. Return to the oven for another 10 to 15 minutes.
Remove, season generously with chives and flaky sea salt, and devour!
FAQ and Recipe Variations
Why do you boil the potatoes and then roast them?
This is a method called parboiling. Essentially, you’re pre-cooking the potatoes so they take less time in the oven. It also helps get the best consistency and crispiness across all of the potato halves.
Can I use an airy fryer instead of the oven?
I actually don’t own an air fryer, but I’m sure that would work!
What can I use instead of avocado oil?
You can sub olive oil.
Pair These Potatoes With:
CRISPY BAKED SALT AND VINEGAR POTATOES
Ingredients
- 2 pounds small yellow potatoes halved
- 1 ½ cups apple cider vinegar + 3 tablespoons
- 2 tablespoons sea salt divided
- 2 tablespoons avocado oil
- Chives for garnishing
- Flaky sea salt for garnishing
Instructions
- Add the halved potatoes to a large pot and cover with about an inch of water.
- Stir in 1 ½ cups of apple cider vinegar and 1 tablespoon of sea salt.
- Bring to a boil then reduce to a simmer. Simmer for about 20 minutes, or until the potatoes are fork-tender.
- Preheat your oven to 425°F.
- Drain your potatoes and let them cool for 5 to7 minutes in the same pot. They will continue to steam and release more water, which is great for ensuring they get crispier in the oven.
- Stir in 2 tablespoons of avocado oil and 1 tablespoon of salt, ensuring the potatoes are evenly coated.
- Add the potatoes to a baking sheet, being careful not to overcrowd the pan so they crisp up evenly. Use two baking sheets if necessary. Flip the potatoes so that the flat side is facing down.
- Roast in the preheated oven for 45 minutes, until crisped to your preference.
- Remove from oven and toss with remaining 3 tablespoons vinegar.
- Return to the oven for another 10 to 15 minutes.
- Remove from the oven and season generously with chives and flaky sea salt.
- ENJOY!
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