AuthorKathleen GloverCategoryGluten Free, Sides, Vegan, VegeterianIf you're anything like me, Salt and Vinegar chips are your favorite flavor of chip. As a kid I used to devour a whole family sized bag like it was my job. Something about the flavor reminds me of going to the beach on vacation with my family. To try and translate these flavors into something a little healthier, I thought "Why not make some roasted potatoes with the same flavors?" and BOOM! Salt and Vinegar Roasted Potatoes were born.
This recipe for Salt and Vinegar Roasted Potatoes is so easy, I almost didn't post the recipe, but not every recipe needs to be complicated! Being simply tasty is worth a recipe. So enjoy these crispy and delicious Salt and Vinegar Roasted Potatoes!
Preheat your oven to 400 degrees.
In a large pot, boil enough water to cover your potatoes. Add in vinegar and salt.
Put the sliced potatoes into water and simmer for about 15 minutes or until potatoes begin to get tender.
Drain the potatoes, pat dry, and let sit on a towel or paper towel for 5 minutes to dry off.
When potatoes are dry, toss them with the oil, lay them out on a baking sheet and sprinkle with sea salt.
Roast at 400 F for about 10 minutes, flipping halfway through, or until potatoes begin to get golden brown and crisp around the edges!
Ingredients
Directions
Preheat your oven to 400 degrees.
In a large pot, boil enough water to cover your potatoes. Add in vinegar and salt.
Put the sliced potatoes into water and simmer for about 15 minutes or until potatoes begin to get tender.
Drain the potatoes, pat dry, and let sit on a towel or paper towel for 5 minutes to dry off.
When potatoes are dry, toss them with the oil, lay them out on a baking sheet and sprinkle with sea salt.
Roast at 400 F for about 10 minutes, flipping halfway through, or until potatoes begin to get golden brown and crisp around the edges!