Ever since making the Crispy-Outside Creamy-Inside Garlic Herb Potatoes, I have been totally and utterly obsessed with making the perfect potato side dishes. When done properly, potatoes can actually be the stars of your meal, and they fly off the plate like nothing you’ve ever seen before. Especially if that plate happens to be placed conveniently in front of this spud-loving lady right here.
It’s no secret that I love all things potato-y. Mashed, fried, roasted, sauteed, boiled, steamed, or baked, I’ll take ’em. But one of my favorite ways to enjoy potatoes has always been in the form of salt and vinegar chips.
There are two sorts of people in this world. Both of these types try their first salt and vinegar chip and scrunch their face up at the shockingly intense vinegar flavor. However, the first bunch thinks, “These are terrible, I don’t want any more!” while the second thinks, “I am not going to be able to tear myself away from this bag.” I am in the second group, and if you are too, you’re in the right place.
Salt and vinegar chips aren’t really considered a good side dish, but what if you make salt and vinegar potatoes? Specifically, Crispy Sea Salt and Vinegar Roasted Potatoes? That’s a side dish that I could eat every day.
I tweaked a Martha Stewart recipe a few times to get these to be as crisp as possible while maintaining a creamy inside, and tried to get a bit more vinegar flavor as hers were pretty weak. These still are much less vinegary than the chips, but the classic flavor combo is definitely there! Enjoy these year-round, whether they’re a side dish for a summer barbecue or winter feast, and watch your guests go crazy for them!Print
- 1 ½ lbs fingerling potatoes, cut in half
- 4 cups water
- 2 cups white vinegar, plus more for drizzling
- Sea salt, to taste
- 2 tablespoons oil, divided
- 1/2 tablespoon cornstarch
- Rosemary, to taste (optional)
- Bring the water to a boil in a large pot. One it reaches boiling point, remove it from the heat and add in the vinegar and a tablespoon of sea salt. Stir until the salt dissolves and then place the potatoes in the pot. Let the potatoes soak in the vinegar mixture for an hour.
- Preheat the oven to 450 degrees F. Drain the potatoes and pat them dry with a kitchen towel. Toss the potatoes with a tablespoon of the oil, the cornstarch, and a teaspoon of salt. Toss well, and then drizzle the remaining tablespoon of oil on a walled baking sheet. Put the baking sheet (without the potatoes on it!) in the oven to heat up the oil for 3 minutes.
- Spread the potatoes on the baking sheet, sprinkle with a bit of rosemary, and place back in the oven for 35-40 minutes, flipping the potatoes and rotating the baking sheet half-way through.
- Once the potatoes are crisp, remove them from the oven, sprinkle with additional sea salt, and drizzle with a bit more vinegar. Garnish with fresh rosemary and serve warm.