These salt and vinegar roasted potatoes are halved new potatoes boiled in vinegar-infused water and then tossed with salt and oregano and roasted. Just before serving, they’re tossed with garlic and topped with feta cheese.
If you like your fries with plenty of salt and malt vinegar, or if you’re a fool for all things pickled, or if you’ve ever demolished a bag of your fave salt-and-vinegar chips in less time than it takes to inhale, you need to try this recipe. That’s what one of our recipe testers said upon trying these unconventional roasted potatoes. And she’s exactly right. They’re infused through and through with a subtle vinegary tang thanks to a quick boil in water spiked with vinegar. (Ingenious, no?!) Then they’re roasted until they boast a shatteringly crisp exterior and an interior that’s tender and creamy, sorta like the inside of a French fry. And if that’s not wondrous enough, scatter some crumbled feta and fresh dill on top. Sometimes it’s the side dish that makes the meal. This is one of those times.–Angie Zoobkoff
Salt and Vinegar Roasted Potatoes
- Quick Glance
- 15 M
- 1 H
- Serves 4 to 6
- 2 cups water
- 2 pounds small new potatoes, halved
- 1 cup white distilled vinegar
- 2 1/4 teaspoons sea salt, plus more for seasoning
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1/2 cup crumbled feta cheese (optional)
- 1/2 cup chopped fresh dill* (optional)
- 1. In a large pot with the lid on, bring the water, potatoes, vinegar, and 2 teaspoons sea salt to a boil. Reduce the heat to maintain a gentle boil and cook until the potatoes are just starting to get tender but are still a touch firm in the center, 10 to 15 minutes, depending on the size of your potatoes. Drain the potatoes. (You can let the potatoes cool and then refrigerate them for up to overnight before proceeding. The texture that results will be even lighter and fluffier on the inside.)
- 2. Meanwhile, preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- 3. Drain the potatoes. Carefully toss the potatoes with the olive oil, remaining 1⁄4 teaspoon sea salt, and oregano and arrange them in a single layer on the prepared baking sheet, cut side down. Roast until golden and crisp, 20 to 30 minutes.
- 4. Transfer the potatoes to a serving bowl and toss with the garlic. If desired, top with the feta and dill. Add a pinch of salt, if you please. (In the unlikely event that these spuds aren’t polished off the first time around, or if you have enough wherewithal to make a double batch to ensure you have leftovers, they make for a delicious breakfast the morning after. Scrape off the dill or herbs prior to refrigerating and then crisp them in a hot skillet. Top with a fried or poached egg.)
*Herbed Salt and Vinegar Potatoes
- If you’re not a huge fan of dill, flat-leaf parsley works well in its place. Or a mix of dill, chives, and mint can also be lovely. Or try whatever combination of herbs you fancy…and then kindly let us know in a comment below.