Have you tried making these salt and vinegar potatoes before?
Maybe you like salt and vinegar potato chips?
Then you will also adore this potato side dish recipe! I’m always on the lookout for new, creative and interesting easy potato side dishes because I love potatoes. In fact, these vinegary roasted potatoes recipe is my most popular potato side dish on my website!
This side dish actually started off as an experiment.
And even that is an understatement because I really didn’t have a clue what to do, what I was doing and where it would end. You surely know those moments in the kitchen when you throw something together and you just hope that something edible will come out of it. You can only hope for the best.
And best it was.
These potatoes were a surprising instant hit! See I like a good sprinkle of vinegar in my food and cooking. I had never thought that the potatoes would absorb the vinegar that well and stay crunchy at the same time.
Rustic Salt And Vinegar Potatoes
You get that light vinegar flavor by simply boiling the sliced potatoes in a mixture of water and vinegar. Of course you can add less vinegar to reduce it. But I recommend you stick to the recipe for the best result.
I’ve made these potatoes a couple of time before.
The ratio below between the water and vinegar is just perfect for me! And I’ve never heard anyone complaint at my dinner table about the potatoes being too strong in flavor.
Do you love comfort food potato recipes?
Then also check out my creamy French dauphinoise potatoes au gratin! A classic I serve a lot, no matter what season it is.
- 1 ½ lbs oven potatoes (675 g)
- 1 cup white wine vinegar (240 ml)
- 2 cups water (480 ml)
- 1 small garlic clove
- olive oil
- Scrub and clean the oven potatoes under cold running tap water but don't peel them! Let the potatoes drain a bit and then slice them into ⅕ inch (5 mm) thick slices using a sharp knife or a mandoline slicer.
- Pour the vinegar and water in a large pan and add the peeled garlic clove.
- Place this over high heat until boiling, then add the sliced potatoes and turn the heat to medium-high.
- Cook the potatoes for 7 to 8 minutes. They should still be a little raw. Drain the potato slices.
- Pour a good splash of olive oil on a large oven tray and add the potato slices.
- Sprinkle with pepper and a pinch of salt. Then brush the potatoes with extra olive oil.
- Grill the potatoes for 20 minutes or until golden.
- Flip the slices over onto their uncooked side and grill another 10 to 12 minutes until golden as well. Remove the potatoes from the oven. Transfer them to a large bowl and sprinkle with salt. Serve hot.