easy salt and vinegar potatoes

Salt and Vinegar Roasted Potatoes

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Stovetop and Oven
  • Cuisine: American


This simple recipe for salt and vinegar roasted potatoes adds the zingy taste of malt vinegar to tender roasted baby potatoes for a delectable side dish!


  • 1 1/2 pounds baby potatoes
  • 2 tablespoons olive oil
  • 1/4 cup malt vinegar
  • Sea salt and fresh ground pepper
  • 1/4 cup chopped parsley (optional)


  1. Fill a pot with water, add the potatoes, and bring them to a boil. Turn dow the heat and simmer the potatoes until they are just tender, about 20 minutes (you can test them by poking one with a knife – it should slide in easily).
  2. Preheat your oven to 450 and line a rimmed baking dish with non-stick foil or a silicone mat. Place the potatoes in a single layer and  gently smoosh each potato with a potato masher or a large fork so that it flattens out Рbe careful to keep them in one piece though.  Brush them with olive oil and sprinkle them with salt and pepper.
  3. Bake them up until they are a little browned and starting to get crispy, about 35 minutes.
  4. When they are done, drizzle them with the vinegar, put them in a serving dish or on individual plates, garnish with parsley and serve!