Salt & Vinegar Roast Potatoes

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

May 17, 2022

 

Print

Salt & Vinegar Roast Potatoes

These salt and vinegar baby potatoes taste like a wicked combination of packet crisps and roast dinner! Serve with aioli for a creamy finish.
Course Side Dish
Cuisine British
Keyword crispy roast potatoes, salt & vinegar potatoes, salt and vinegar roast potatoes, vegan roast, vegan roast potatoes, vegan salt and vinegar potatoes, vegan side dish, vegan sides
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people as a side
Cost $4

Ingredients

  • 1 kg baby potatoes
  • 1.5 cup white vinegar
  • 1 tbsp salt

For roasting

  • salt
  • olive oil

Instructions

  • Preheat oven to 200C/390F.
  • Peel potatoes and cut into quarters. If some potatoes are on the larger size, cut them down to match the smallest sized quartered potato (it's important they are small so the flavour can infuse).
  • Place potatoes, vinegar and salt into a large pot and fill with water roughly 4cm above the potatoes.
  • Bring to the boil, uncovered and boil for 15-20 minutes or until potatoes are soft.
  • Drain the potatoes and transfer to a roasting tray. Coat in olive oil and pinch of salt, then roast in the oven, for 40 minutes, or until golden and crispy. Make sure to flip the potatoes part way through cooking so they go crispy on all sides. Serve immediately as a side or with aioli as a snack.

Notes

If serving as a snack - chop up some capers and mix through a creamy aioli to serve. Reminds me of fish and chips!

You May Also Like…

0 Comments