Salt and Vinegar Roasted Potatoes

Snack or Sidedish? 

Am I the only one who is obsessed with salt and vinegar potato chips? I simply cannot be. I got hooked on them around 2013. If you are like me, then this will be your new favorite way to cook potatoes. It literally tastes like you popped open a bag of salt n vinegar lays.

I have been making these potatoes for a while now, with varying degrees of vinegar intensities. My mom hates salt and vinegar chips and she always complains that the potatoes are too sour. This time I decided I was not going to dumb it down for her, I would go all the way and it was amazing! I am not entirely sure how I have not already shared this recipe with you all. It has only 6 ingredients, 5 if you want to skip the thyme. It added just a hint of extra flavor as the vinegar pretty much dominated the potatoes.

The potatoes are soft and tender in the center and crispy on the outside. Have you ever heard of the French technique for fondant potatoes? You basically brown the potatoes in butter then add stock to the pot, pop them in the oven to cook all the way through. This method is a quick hack that gives similar results. The potatoes absorb the liquid in this case the salty vinegar water, and the oil that remains crisps up the outside of the potatoes. Just rotate them half-way through the cooking process. For me it usually takes 5o minutes total; 30 minutes flip, then another 20 minutes to complete. Bigger potatoes may take longer, just use a fork to test to make sure its tender. 

A while back I posted a recipe of my attempt to replicate the lays salt and vinegar potato chip. while salty and crispy, they were nowhere near as vinegary as what I achieved with these roasted potatoes. Not to mention, that recipe required about 9 times more vinegar than this recipe. So for me, this is it!

Ingredients (Printable recipe)

4-5 large potatoes
1 ½ teaspoon salt
½ cup water
¼ cup oil
⅓ cup vinegar
4-5 sprigs thyme
 

Instructions

• Preheat the oven to 450
• Wash and peel the potatoes
• Cut into 1 to 2-inch cubes place in a baking dish
• In a bowl mix together, the water, vinegar, salt, oil, and thyme, make sure the salt is dissolved
• Pour over top the potatoes and toss to make sure everything is coated
• The potatoes should look like they are sitting in the water, make sure every potato is flat and none are on top of each other.

 Greedy tips

• When the potatoes are done, there will/may be leftover oil in the bottom of the pan once the potatoes absorb everything, just strain the excess oil. I find there is less oil left over when the potatoes are cut bigger
• I recommend lining the pan with a silicone baking mat, that is what I usually do because the potatoes tend to stick when done. If your potatoes stick when done, just leave them in the pan for 2 to 3 minutes for the pan to cool down and they will release easily.

xoxo Greedygirl