Whenever I think of comfort food, potatoes always come to mind. There’s something about their versatility that makes them perfect for any occasion. Whether it’s a weeknight dinner or a weekend get-together with family, potatoes are always a hit. This recipe for Salt and Vinegar Potatoes is one of my go-to side dishes, and it never fails to bring smiles to the table.
My family loves the tangy kick that the vinegar adds to the potatoes, and it reminds me of those salt and vinegar chips we’d snack on during road trips. It’s the perfect balance of flavors – savory, crispy, and just the right amount of zest. I’ve made this dish for many casual gatherings, and it always disappears fast. Plus, it’s so simple to make, you don’t have to worry about spending hours in the kitchen.
One of the best parts about this recipe is that it pairs well with just about anything. I’ve served these potatoes alongside grilled chicken, burgers, and even as a snack on their own. It’s a versatile dish that’s great for experimenting with different toppings and flavors. Trust me, once you try it, you’ll be making it over and over again!
Making Salt and Vinegar Potatoes
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Ingredients
- 2lb Russet Potatoes, diced into cubes
- 2 cups distilled white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon chopped chives
- 1/2 teaspoon black pepper
Directions
In a large pot, combine the diced potatoes, vinegar, and 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Once cooked, drain the potatoes and allow them to cool completely on a baking sheet, ensuring an even layer for quicker cooling.
Preheat your oven to 390°F (200°C). Toss the cooled potatoes in a bowl with olive oil, the remaining kosher salt, and black pepper until evenly coated.
Spread the seasoned potatoes onto a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside.
Once baked, serve the potatoes immediately, garnished with freshly chopped chives for a burst of flavor and color.
Storing Suggestion
To store leftover Salt and Vinegar Potatoes, place them in an airtight container and refrigerate for up to 3 days. Reheat them in the oven at 350°F to restore their crispiness before serving.
Cooking Tips
If you want to intensify the vinegar flavor, try soaking the potatoes in vinegar overnight before cooking. For added crunch, broil the potatoes for the last 2-3 minutes of baking.
Serving Suggestions
These Salt and Vinegar Potatoes pair beautifully with grilled meats, roasted vegetables, or even as a snack on their own. Serve them with a side of aioli or sour cream for dipping to enhance the flavor.
Ingredient Substitutions
If you don’t have distilled white vinegar, you can substitute with apple cider vinegar for a milder, sweeter taste. Yukon Gold potatoes can also be used in place of Russet potatoes for a creamier texture.
Seasonal Variations
During the summer months, try serving these potatoes alongside grilled corn and fresh salads. In colder months, they can be paired with hearty dishes like roasted chicken or stews for a comforting meal.
Allergen Information
This recipe is naturally gluten-free and dairy-free. If you’re sensitive to vinegar, you can reduce the amount or replace it with a milder option like lemon juice.
FAQ
Can I use a different type of potato for this recipe?
Yes, you can use Yukon Gold or red potatoes for a different texture, though the cooking time may vary slightly. Russet potatoes provide the crispiest result.
How can I make the potatoes extra crispy?
To make the potatoes even crispier, let them cool completely before roasting. You can also broil them for the last few minutes to add an extra crunch.
Is it necessary to use vinegar in this recipe?
The vinegar is what gives this recipe its signature tangy flavor. If you’re not a fan of vinegar, you can reduce the amount or replace it with lemon juice for a milder flavor.
Can I prepare these potatoes ahead of time?
Yes, you can boil the potatoes in vinegar ahead of time and refrigerate them. When you’re ready to serve, simply roast them in the oven to crisp them up.
Can I add other seasonings to the potatoes?
Absolutely! You can add garlic powder, paprika, or even rosemary to the olive oil mixture for added flavor before roasting.
What’s the best way to reheat these potatoes?
The best way to reheat the potatoes is in the oven at 350°F for about 10 minutes. This will help maintain their crispiness compared to microwaving them.
Salt and Vinegar Potatoes
Ingredients
- 2 lb Russet Potatoes diced into cubes
- 2 cups distilled white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon chopped chives
- 1/2 teaspoon black pepper
Instructions
- In a large pot, combine potatoes, vinegar, and 1 tablespoon salt. Bring to a boil over high heat, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Drain potatoes and let cool completely on a baking sheet.
- Preheat oven to 390°F (200°C).
- Toss cooled potatoes with olive oil, remaining salt, and pepper.
- Spread potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
- Serve immediately with chopped chives.
