It’s no secret that I love potatoes in any way, shape, or form. My current potato chip favorites are the salt & vinegar ones. It’s a treat that I reserve for lunch out when we are stopping at a sandwich shop. When Andrew was in high school, we would often stop at the nearby Jimmy Johns for sandwiches on the weekends after a soccer or volleyball game. Andrew first introduced me to the salt & vinegar chips there and I became hooked.
Every day, I receive at least 10 different e-mails from food websites in my inbox. A recent offering from delish.com included a recipe for salt & vinegar roasted potatoes. Since I had all the ingredients on hand, I immediately put the recipe down on the weekly menu plan for a special dinner we were having with some good friends. These roasted potatoes, just like their counter part chips, are addictive! They were an instant hit with all six of us. I am making them every chance I get. I can’t wait for the next time Andrew comes home so I can make them for him. He’s going to love them!
Salt & Vinegar Roasted Potatoes
Salt & Vinegar Roasted Potatoes (adapted from delish.com)
Serves: 6 – 8
Ingredients:
- 2 pounds small Yukon gold potatoes, quartered
- 1 cup white vinegar
- 1 tablespoon kosher salt
- additional salt & ground black pepper
- 2 tablespoons olive oil
- scallions, chives & flaky sea salt, for garnish
Directions:
In a large pot, combine the potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover the potatoes. Bring them to a boil, then reduce the heat and simmer them until the potatoes are tender, about 20 minutes. Drain the potatoes and pat dry with a clean towel.
Cook the potatoes in salt & vinegar.
Preheat the oven to 425° F. Transfer the cooked potatoes to a large bowl. Drizzle them with the olive oil, then season them with salt and pepper. Toss the potatoes to combine everything. Transfer the coated potatoes to one or two large, rimmed baking sheet. Bake them until they are golden and crispy, about 20 minutes. Transfer the potatoes to a serving dish. Garnish with flaky sea salt and chopped scallions or chives, if desired and serve warm.
A perfect side for steak or chicken!
Andrew will love these! ~Linda
Salt & Vinegar Roasted Potatoes (adapted from delish.com)
Serves: 6 – 8
Ingredients:
- 2 pounds small Yukon gold potatoes, quartered
- 1 cup white vinegar
- 1 tablespoon kosher salt
- additional salt & ground black pepper
- 2 tablespoons olive oil
- scallions, chives & flaky sea salt, for garnish
Directions:
In a large pot, combine the potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover the potatoes. Bring them to a boil, then reduce the heat and simmer them until the potatoes are tender, about 20 minutes. Drain the potatoes and pat dry with a clean towel.
Preheat the oven to 425° F. Transfer the cooked potatoes to a large bowl. Drizzle them with the olive oil, then season them with salt and pepper. Toss the potatoes to combine everything. Transfer the coated potatoes to one or two large, rimmed baking sheet. Bake them until they are golden and crispy, about 20 minutes.
Transfer the potatoes to a serving dish. Garnish with chopped scallions or chives and flaky sea salt, if desired and serve warm.