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!
Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour
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: 125.88kcal
- Fat: 3.59g
- Saturated Fat: 0.26g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.52g
- Polyunsaturated Fat: 0.65g
- Carbohydrates: 20.50g
- Fiber: 1.47g
- Sugar: 0.71g
- Protein: 2.43g
- Sodium: 685.49mg
- Calcium: 21.39mg
- Potassium: 473.60mg
- Iron: 0.99mg
- Vitamin C: 6.46mg
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