These Salt & Vinegar Roasted Potatoes are not the tongue tingling acid bomb that salt and vinegar potato chips can be, but a more subtle, slightly tangy, wonderfully flavorful alternative to regular roasted potatoes. The creaminess of the Smoky Garlic Mayo is the perfect juxtaposition to the slightly tart and salty potatoes.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Why Kosher salt instead of regular table salt? It’s alllllll about the texture. Kosher salt has large, flakey granules that deliver a pop of flavor on your tongue and a wonderfully crunchy texture. Instead of the confluent salty flavor delivered by the uniform, tiny crystals of table salt, Kosher salt gives your taste buds a varying experience that instantly makes every bite more interesting. The best part? IT’S SO INEXPENSIVE. Seriously, you don’t need some fancy ten dollar pink salt from half way across the world to make your food good. A huge box of Morton’s Kosher Salt will run you just a few dollars, probably last you a couple of years (because you only need a pinch at a time), and it really does make your meals restaurant-worthy.
Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo
Servings 4Ingredients
SALT & VINEGAR POTATOES
- 2 lbs small red potatoes ($2.46)
- 1 cup white vinegar ($0.55)
- 2 tsp Kosher Salt, divided ($0.05)
- 1 Tbsp olive oil ($0.11)
- Freshly cracked pepper ($0.05)
- 1 Tbsp chopped chives (optional) ($0.32)
SMOKY GARLIC MAYO
- 1/3 cup mayonnaise ($0.37)
- 1 small clove garlic ($0.08)
- 1/4 tsp smoked paprika ($0.02)
- 1/8 tsp Kosher Salt
Instructions
- Wash the potatoes well, then add them to a large pot along with the vinegar. Add enough water to just cover the potatoes, then add 1/2 Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat.
- Continue to boil for 10-15 minutes, or until the potatoes can be pierced with a fork, but are not falling apart. Drain the potatoes in a colander and allow them to cool slightly.
- Preheat the oven to 400ºF. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then combine it in a small bowl with the mayonnaise, smoked paprika, and 1/8 tsp kosher salt. Cover the bowl and refrigerate until ready to use.
- Once the potatoes are cool enough to handle, slice the potatoes into 1/4 to 1/2-inch thick rounds. Place the sliced potatoes on a large baking sheet. Drizzle the olive oil over the potatoes, then toss the potatoes until they are evenly coated in oil on both sides. Season the potatoes with freshly cracked pepper and a pinch or two of Kosher salt.
- Roast the potatoes in the oven for 30 minutes, stirring half way through, or until they are golden brown on both sides. Season once more with a pinch of kosher salt and a sprinkle of fresh chopped chives.
- Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Salt & Vinegar Roasted Potatoes – Step by Step Photos
Wash 2 pounds of small red potatoes well, making sure to remove any dirt in the eyes and crevices.
Place the potatoes in a large pot, then add 1 cup white vinegar and enough water to just cover the potatoes (2-3 cups).
Season the water with 1/2 Tbsp (1.5 tsp) Morton Kosher Salt. Place a lid on the pot and bring it up to a boil over high heat. Continue to boil the potatoes for 10-15 minutes, or until you can pierce them with a fork but they’re not so soft that they’re falling apart.
Once tender, drain the potatoes in a colander and let them cool slightly.
While the potatoes are cooling, begin preheating the oven to 400ºF. Also prepare the smoky garlic mayo. In a small bowl combine one small clove of garlic (minced) with 1/3 cup mayonnaise, 1/4 tsp smoked paprika, and 1/8 tsp Morton Kosher Salt. Cover the mayo and refrigerate it until you’re ready to use it.
Once the potatoes are cool enough to handle, slice them into 1/4 to 1/2-inch thick rounds. Place the sliced potatoes on a large baking sheet and drizzle with 1 Tbsp olive oil. Toss the potatoes in the oil until they are evenly coated on both sides.
Season the potatoes with some freshly cracked pepper and a couple pinches of kosher salt.
Roast the potatoes for about 30 minutes, stirring half way through, or until they’re golden brown on both sides. Season one more time with a pinch of Kosher salt, then top with fresh chopped chives (optional).
Drizzle the smoky garlic mayo over the Salt & Vinegar Roasted Potatoes, or serve it along side for dipping!
Delicious! The only changes I made were to cut my potatoes differently (cubed) and to add about a tablespoon of vinegar tossed with the finished potatoes before serving. You can also feel free to raise the oven temp and roast longer to get your desired brownness. The sauce is the perfect complement.
These were amazing. Even my very picky teenage daughter loved them, and she and I are normally “oil and water” when it comes to things we both like. I’m adding this to the list of several recipes that have made it into our regular rotation. Thank you!!
I was hoping to taste the vinegar in these a little bit more, but did not taste it at all. That being said, the potatoes were lovely when roasted and the smokey garlic mayo was AMAZING.
These are good! Two things: don’t overcook your spuds or they won’t slice right (I ended up doing smashed potatoes) and DON’T forget the sauce in the fridge! 😭 I forgot to get the sauce out and it’s easily my biggest regret of the day. Probably the week.
Holy cow these were good! I steamed my potatoes in my Instantpot for 10 min on the Steam setting and let them naturally release pressure for 10 min, instead of boiling them. I put 1/2c vinegar & 1 cup hot water in the Instapot during steaming. Then I made as directed. As someone else mentioned, the vinegar flavor is not pronounced, or at least not when steamed in vinegar. I might try spritzing with vinegar before adding them to the oven.
If you make your own mayo (I used a recipe from Wholesmiths.com), they are Whole30 compliant. So they make a great snack for the New Year!
In any event, they were gone in a flash! Yum-o!
I find that adding vinegar to boiling water for potatoes keeps them crispy, is that something anyone has come across in making this recipe? I’m thinking of boiling the potatoes pouring vinegar over them to soak in a little better than draining and baking. It would have more of a vinegar taste I’m thinking which is something I def want.
Loved this recipe! The vinegar added really good flavor. It was a big hit with my boyfriend too.
This recipe is great. I have made it multiple times. My only alterations are that I use low fat mayo and I halve the amount of paprika – but I think my paprika is particularly smokey. I also make a rosada sauce as an alternate dipping sauce. Everyone loves these potatoes – kids and adults.
This was a winner!
I made this for dinner tonight and really enjoyed it! I didn’t have red potatoes, but the brown potatoes I had turned out fine (although I will be sure to use red sometime!). I threw in some carrots as well, and added some frozen fish when it was in the oven. It made for a super easy and tasty dinner. Will definitely make again.
I made this today using gold potatoes, apple cider vinegar, and I made my own mayonnaise adding the garlic and paprika. I wanted to comment because all day my house smelled like boardwalk fries which was amazing…Then when the time came to actually eat them, the sauce was off the hook. It might be the best dipping sauce ever. I chose to make my mayo with apple cider vinegar to match the potatoes and it worked so well. Thank you so much Beth for this recipe and the countless others that have brought joy to my taste buds.
I was very excited to try this recipe because I love salt and vinegar chips. While it took a but of time the chips came out crunchy and delicious. The Smokey mayo was absolutely delicious and I plan on trying it with other recipes.
These are great will definitely make them again
Kosher salt — poppycock. It’s all propaganda. Get yourself a container of Baleine sea salt, and voilà.Not expensive at all.
Oh my gosh just the thought of these has got my mouth watering soooo good
– Natalie
http://www.workovereasy.com
Have you cooked potatoes in the InstantPot? I’m wondering if these potatoes could be done in the InstantPot and then baked. We are huge salt and vinegar fans, so I’m definitely making this. I grew up in Maine where Pier fries are a staple. They’re fries that have white vinegar and salt added after they have been cooked. So good!
Yes, you could definitely do the potatoes in the instant pot first. :) I’ve never cooked potatoes this size in the IP, though, so I’m not sure how long they’d need.
The small red potatoes need about 17 minutes with a quick pressure release. Larger Yukon Gold need about 22 minutes. Red and white potatoes turn out great from the IP.
This sounds So amazing.. can’t wait to try it!
xx Lisa
lisaautumn.com
This is everything I love in one dish! Salt, vinegar and smoked majo. Sounds like a heavenly recipe.
I´ll definitely try this next week.
This looks really great and simple. I’m wondering, though, if you could boil and cut up the potatoes, then refrigerate them for a time before baking. I’ll be going to a potluck in a few weeks and I think they’d go over great, but I’d like to have most of the prep stuff done before heading over
Interesting idea. I’ve never tried to roast potatoes that have been cooked then refrigerated. I feel like it would work as long as they don’t get dried out in the fridge.
Yep, it works … I’ve done it by par-cooking potato wedges in the microwave, refrigerating them covered in plastic wrap, then oven-roasting right before serving. It works fine … just blot them with a paper towel before putting them in the oven. Good luck!
This is SO GOOD!! A great twist on roasted red potatoes, and we LOVE the sauce, it takes it to a new level! Another winner, thanks Budget Bytes!!
Here’s another interesting, but totally unscientific, reason to try kosher salt. Years ago, I had chemotherapy. One of the drugs in particular wrecked my taste buds–everything was so bland and metallic. Regular finely ground table salt “disappeared” on food, and I just couldn’t taste it, and I didn’t want to keep adding table salt. However, kosher salt was just assertive and flavorful enough to stand out and make my food taste better. Since then, I’ve kept kosher salt on hand and use it regularly.
Awesome! I love it. :) And I’m glad that you’re doing well now!
would other kinds of vinegars work as well?
I think malt vinegar would be awesome and *maybe* apple cider vinegar, although that might be too sweet. I wouldn’t do balsamic or champagne vinegar. The flavor of rice vinegar would be fine, but I think the acidity would be too weak. You could maybe do more vinegar and less water.
I LOVE how you put the full recipe in the post before the step-by-step photos. Thank you! I can’t wait to make these!
It would be helpful to be able to print these recipes. I could find no way to simply print just the recipe.
Nevermind. I found the button right there in front of me!
Beth, I’m disappointed by this post. I’m sure the recipe is tasty, your recipes always are, but this is the only sponsored post I’ve seen you do. This was what made you stand out in comparison to many other food blogs, and I’m sad that that is no longer the case. I have no problem with ads on the page, which are not written by you, but when you write sponsored posts you are writing advertisements, in my opinion. The ‘thoughts and words’ are of course your own, but these thoughts and words will be different when a company is paying you to write them. I am a physician, and there is significant research to show that even being given something as small as a pen from a pharmaceutical company can change a doctor’s prescribing habits, even without that doctor realizing it. Now, the bias from sponsored posts in your blog is perhaps not the same importance as bias in a doctor’s office, but it is bias nonetheless. I think your blog is absolutely fantastic, and I have loved all the recipes I’ve tried, but I hope that you will give some thought to this issue.
It’s been a difficult decision for sure, but one I feel good about and have thought deeply about for well over a year. I mention brands that I use often and if one of them wants to support my work, I welcome that. The world of display advertising is not what it used to be, so I need to diversify to keep going. I know it will upset and disappoint some of my readers, but I feel good about the fact that Budget Bytes is big enough now that I have the luxury of being extremely picky about who and what I promote. I literally turn down multiple offer every day (and have for years), so it’s not something I take lightly.
I don’t mind the sponsored posts, but can a girl get some coupons? :) I’m surprised they didn’t offer you any to give to your readers, considering the theme of this blog is saving money (which I love you for!)
Hahaha I guess it’s because salt is already so cheap? :D
Oh come on. It would be one thing if Beth started posting blogs up using Velveeta and Cream of Chicken soup but her two recent endorsements were for *salt* and *cheese*. Two real food ingredients Budget Bytes has used from the beginning.
I get where you’re coming from but give her a break. She is not compromising anything. The food industry will not change BB but BB can change them by showing them that people want real, simple food. Have faith in Beth. And be happy the blog is growing so she can continue creating more of what we love (awesome low-cost, real food recipes!).
Thanks for the support. I totally understand people not being happy about it too, though, and I think their feelings are valid. Everyone will react to it differently and I’m glad they’re being expressed. Thank you for recognizing that I specifically chose ingredients/companies that are in line with my philosophies. That is something that I am very serious about. :)
I LOVE roasted potatoes. :-)
I, too, am glad that you are getting endorsements. Please continue posting high-value recipes such as these!
How viable would this be with russet potatoes? I have a few that I didn’t really plan on using!
I think that they would work! Just be careful not to boil them too long because I find that russet break down a bit more than red potatoes.
So happy that you’re getting all these endorsements, Beth! You deserve them!
And these potatoes look amazing !)
Thanks! I’ve gotten offers for years, but never with brands that I actually use or would feel good about promoting. Now I have a little help with connecting with the brands I use. Luckily, they like what I do too!
*DROOL*
I can’t wait to try this!
You had me at “Salt and Vinegar” anything… but these look incredible! I’ve never thought to make this myself!
My fiance thinks I’m crazy for having more than one kind of salt around, but I am not crazy! They all have their different uses.
Salt and Vinegar chips are a favorite in our apartment, so I’m sure these will go over well with the more subtle tang and the smoky mayo.
This type of post shows that you are willing to expand the content of the blog while being able to keep the Budget Bytes principles. My main complaint with other food blogs is their inaccessibility when it comes to equipment and ingredients. You are solving that problem here with potatoes and salt, and we readers could not be happier about that.
Thanks for the support and encouragement, Rusty!
I wonder how these potatoes would taste using malt vinegar instead of white vinegar.
Why would you rate this recipe 3 stars when you are just asking a question? It misleads the review of this recipe. Please actually make the recipes before giving a review. It’s not fair otherwise.
maybe he did. DA.
I think malt vinegar would be great! :)
I love kosher salt! I just got out my Christmas salt and pepper shakers and gasp* somehow it’s full of table salt and it’s not nearly as good !