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.
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.
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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!
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!