Spruce up your roasted potatoes with the great flavours of salt and vinegar. Mini potatoes are steamed, then smashed and roasted. When hot from the oven, they are generously salted and drizzled with cider vinegar.
Salt and vinegar roasted potatoes: at a glance
What are they? Crispy oven-roasted mini potatoes that are steamed and then smashed before roasting. When they are hot from the oven, they are generously salted and drizzled with cider vinegar.
Why you’ll love them! These crispy potatoes are full of flavour and make a great side dish alongside many proteins, hamburgers or sandwiches. You can steam the potatoes ahead and then smash and roast later!
How do you make them? Steam the whole mini potatoes until tender. Smash them with a fork, then scatter them on a preheated oiled baking sheet. Roast until crispy, then salt and drizzle with vinegar to serve.
Ingredients and substitutions
A few notes about the key ingredients …
Mini potatoes – You can use yellow or red mini potatoes for this dish.
Cider vinegar – Cider vinegar brings great flavour, but white distilled vinegar or malt vinegar are other options.
Maldon salt – Maldon salt flakes are recommended, but alternatively, use the coarsest salt you have on hand.
How to make salt and vinegar roasted potatoes: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Steam the whole mini potatoes until tender (can be done several hours ahead.)
Step 2: Smash the whole steamed potatoes with a fork, roughly breaking in two and leaving craggy edges.
Step 3: Preheat the baking sheet with oil in the oven, then scatter the smashed potatoes on top. Roast in the oven.
Step 4: Roast the potatoes until golden and crispy.
Step 5: While hot from the oven, drizzle the vinegar over the potatoes and stir to distribute.
Step 6: Sprinkle salt flakes over the hot potatoes and serve.
Recipe tips!
- Add as much vinegar to the potatoes as you like, to your own taste.
- If you steam the potatoes ahead, allow them to mostly cool on a plate, then cover and let sit at room temperature for several hours until ready to use. Don’t refrigerate the steamed potatoes, or the texture will change.
- If you don’t have a steamer pot, you can use a metal sieve (as I have done here). If the sieve doesn’t sit tightly in the pot, you can wrap some foil around the gap in the sides to keep the steam in. It doesn’t need to be completely tight; you just want to keep most of the steam in.
How to serve salt and vinegar roasted potatoes
Enjoy these potatoes alongside hamburgers, sausage, grilled pork or grilled or roasted chicken. They are also great with hot sandwiches such as pulled pork or sloppy joes.
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Get the Recipe: Salt and Vinegar Roasted Potatoes
Ingredients
- 1 1/2 lbs mini potatoes, red or yellow
- 1 Tablespoons olive oil, or other cooking oil
- 2 – 3 Tablespoons cider vinegar, (start with 2 and add more, to taste)
- 1 1/2 teaspoons Maldon salt, or other coarse salt, to taste
Instructions
- Set up a steamer by bringing an inch or two of water to a boil in a large pot. Once boiling, insert the steamer basket. Add the potatoes and cover with a lid. *See the Recipe Notes below for a makeshift steamer setup if you don't have a steamer pot.
- Steam the potatoes until tender, about 30 minutes. *Be sure to test for tenderness with a knife. The knife should pass through the potato easily. Remove the potatoes to a large plate and let stand uncovered for 5-10 minutes to dry.
- Preheat the oven to 425F (non-convection/not fan-assisted).
- Using the back of a fork, press down on the top of the potatoes to break them open, then coax each into roughly two pieces with rough edges. You don't want to smash too thoroughly. A few small pieces are fine, but the larger pieces will roast up the best.
- Add the oil to a large baking sheet and place the baking sheet with the oil into the preheated oven for 5 minutes. Remove the baking sheet and immediately scatter the smashed potatoes onto the hot baking sheet.
- Return the baking sheet with the potatoes to the oven and roast for 20 minutes undisturbed, then stir and roast an additional 10 minutes or until golden and crispy.
- Remove from the oven. Drizzle the vinegar over the hot potatoes and stir to distribute. Start with 2 Tablespoons of cider vinegar, then taste and add more to taste. Sprinkle with the salt. Serve immediately.
Notes
Adapted from a Nigella recipe.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
