Get the Recipe: Salt and Vinegar Roasted Potatoes
Salt and vinegar flavoured roasted potatoes start with mini potatoes that are steamed and then oven-roasted and finished with salt and a drizzle of cider vinegar.
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.
You can steam the potatoes several hours ahead. Once steamed and allowed to dry and cool slightly, cover and let stand at room-temperature until ready to roast. Don't refrigerate the steamed potatoes or they will change texture.
Notes
If you don't have a steamer pot, you can use a metal sieve or colander (as I have done here). If the sieve doesn't allow the lid to fit tightly on 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. (Note that if not super tight, the potatoes may take a bit longer to cook to tenderness.)
I've also seen people make tinfoil balls that sit in the bottom of the pot with a plate set on top of the tinfoil balls. You need to make sure the water doesn't touch the bottom of the plate. Add the potatoes to the plate, cover and steam. Be sure to check the water level once or twice to avoid it boiling dry.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 163kcal, Carbohydrates: 30g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 883mg, Potassium: 722mg, Fiber: 4g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 34mg, Calcium: 22mg, Iron: 1mg
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