Salt and Vinegar Roasted Potatoes

Prep Time: 20 minutes

Cook Time: 40 minutes
Yield: 3 servings as a side
  • 5 cups water
  • 3/4 cup white vinegar
  • 1/4 cup malt vinegar, plus more for serving
  • Coarse salt
  • 1 + 1/2 pounds russett potatoes, cut into 3/4-inch cubes
  • 2 tablespoons extra-virgin olive oil, plt aus more for greasing the pan
  • 1 teaspoon cornstarch
  • fresh black pepper
  1. In a large saucepan bring the water to a boil. Remove from heat and stir in both vinegars and the salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour.
  2. After an hour preheat oven to 425 degrees F. Grease a large baking sheet with oil or line with parchment first then grease.
  3. Drain the potatoes and blot dry with paper towels. Add them to the baking sheet and sprinkle with cornstarch. Toss.
  4. Drizzle 2 tablespoons of oil over top and massage into the potatoes with your hands. Spread them out in one layer and sprinkle generously with salt and lightly with pepper.
  5. Bake 20 minutes then toss and spread out again. Bake 15 - 20 minutes more until fork tender and lightly golden.
  6. Serve with additonal malt vinegar if desired.

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