Salt and Vinegar Roasted Potatoes

 

I absolutely love salt and vinegar potato chips. So you can certainly understand my joy at coming across this recipe in the New York Times. Now I have Salt and Vinegar Roasted Potatoes as one of the all-time great side dishes to serve with a grilled rib eye steak.

It's a very simple recipe. Your only decision needs to be what kind of vinegar to use. Choose white vinegar if you are looking for that great big punch of acid. Apple cider vinegar will give you a more subtle nuance. My favorite is malt vinegar...the same that the Brits use to flavor their fish and chips. It's closer to the white vinegar spectrum...just a little more mellow.

INGREDIENTS
2 tablespoons olive oil

2 tablespoons vinegar, divided, plus more to taste

1/2 teaspoon Kosher salt

1/2 teaspoon fresh cracked black pepper

2 pounds of skin-on potatoes: russets or Yukon gold; cut into 1-inch chunks

Flaky sea salt for serving

DIRECTIONS

1. Heat the oven to 425º. In a large bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Add the potatoes to the bowl and hand-toss to mix thoroughly. Place the potatoes on a sheet pan, cut-side down. 
2. Roast until potatoes are crisp and brown, about 40 minutes.
3. Place the potatoes in a bowl. Add the remaining 1 tablespoon vinegar to the cooked potatoes (or more to taste). Toss to mix throughly. Put potatoes on serving plates and generously sprinkle each serving with flaky sea salt. Serve.