
How To Make Crispy Salt and Vinegar Potatoes
Prepare a flavorful side dish with these salt and vinegar potatoes that are boiled, roasted, then seasoned with salt. Prep these in 20 minutes!
Serves:
Ingredients
- 2lbsrusset potatoes,scrubbed clean and cut into 1-inch cubes
- 1tbspkosher salt,plus more for finishing
- 1cupwhite vinegar
- 5cupswater
- 2tbspvegetable oil
Instructions
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Add the potatoes, salt, vinegar, and water to a dutch oven and bring to a boil.
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Reduce to medium heat and cook for 25 to 30 minutes.
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Preheat the oven to 425 degrees F while the potatoes are roasting.
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Remove from the dutch oven, place on a baking sheet, and let air dry for 2 minutes.
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Toss with vegetable oil.
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Roast for 25 minutes then toss with kosher salt (½ teaspoon or as desired).
Nutrition
- Calories:Â 125.88kcal
- Fat:Â 3.59g
- Saturated Fat:Â 0.26g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 2.52g
- Polyunsaturated Fat:Â 0.65g
- Carbohydrates:Â 20.50g
- Fiber:Â 1.47g
- Sugar:Â 0.71g
- Protein:Â 2.43g
- Sodium:Â 685.49mg
- Calcium:Â 21.39mg
- Potassium:Â 473.60mg
- Iron:Â 0.99mg
- Vitamin C:Â 6.46mg
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