Crispy Salt and Vinegar Potatoes

Name: Crispy Salt and Vinegar Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pounds of russet potatoes; ½ cup malt vinegar; 2 tablespoons olive oil; 2 teaspoons sea salt; 1 teaspoon black pepper

Highlighted under: Speedy Supper Recipes

I absolutely love making crispy salt and vinegar potatoes because they are the perfect combination of tanginess and crunch. The first time I tried this recipe, I was amazed at how the vinegar intensified the flavors while the potatoes achieved an irresistible golden-brown texture. It's a simple yet satisfying dish that elevates any meal or can be enjoyed on its own. I've found that letting the potatoes soak in vinegar before baking creates that memorable flavor, and it's become a staple in my kitchen.

Created by

Anna

Last updated on 2026-02-07T21:37:27.651Z

When I first experimented with parboiling the potatoes before a second bake, I was pleasantly surprised at how it improved the texture. This method helps in achieving that perfect crispiness while keeping the inside fluffy and light. I usually let them soak in a mixture of vinegar while they cool so that the flavor penetrates deeply, creating a delightful taste sensation.

Over the years, I’ve played around with different types of vinegar, but I always come back to good old malt vinegar for that authentic taste. Pairing these crispy bites with a sprinkle of sea salt right when they come out of the oven just elevates the entire experience. Trust me; your taste buds will thank you!

Why You Will Love This Recipe
Tangy and flavorful kick from vinegar
Perfectly crispy on the outside and fluffy on the inside
Simple ingredients that deliver gourmet taste

Mastering the Parboil

Parboiling the russet potatoes is a crucial step that prepares them for the final baking process. When you add malt vinegar during this stage, the acid begins to break down the starch in the potatoes, allowing for a creamier interior while still achieving that desired crispy exterior. Aim for a gentle simmer rather than a rolling boil to prevent them from becoming mushy. After about 10 minutes, the potatoes should be fork-tender but retain their shape, avoiding any falling apart.

Remember to drain the potatoes thoroughly after parboiling. It’s essential to let them sit for a few minutes so that any excess moisture can evaporate; this will help achieve that flaky and crunchy texture you are aiming for. If the potatoes are still damp when you season them, the oil and spices may not adhere properly, leading to uneven flavor.

Choosing the Right Potatoes

Using russet potatoes is ideal for this recipe due to their high starch content, which lends itself to fluffiness in the interior while achieving a crispy skin. However, if russets aren’t available, you can use Yukon Gold potatoes as a substitute. They have a slightly creamier texture and a buttery flavor, which can complement the tanginess of the vinegar nicely. Just keep in mind that they may not turn quite as crispy as russets.

If you're following a specific diet and need to manage your starch intake, consider using sweet potatoes as an alternative. While sweet potatoes will offer a different flavor profile, the method remains the same, and they will still absorb the delicious vinegar essence while delivering a naturally sweet note.

Serving Suggestions and Variations

Crispy salt and vinegar potatoes are incredibly versatile and can be served alongside a range of dishes. They pair beautifully with fried fish, grilled meats, or even a hearty salad, acting as a perfect, crunch-filled sidekick. For a snack, consider serving them with a side of homemade tartar sauce or a garlic aioli to dip into, elevating their flavor even further while adding a creamy contrast to their crispiness.

To mix things up, try incorporating herbs or spices into your seasoning blend. Adding garlic powder, smoked paprika, or even a sprinkle of cayenne pepper can enhance the flavor profile of the potatoes. You could also experiment by tossing the potatoes in freshly chopped herbs like parsley or rosemary right after baking for a fresh brightness that complements the savory vinegar notes.

Ingredients

Gather your ingredients to prepare these delightful crispy potatoes.

Ingredients

2 pounds of russet potatoes
½ cup malt vinegar
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper

Once you have all the ingredients ready, you’re set to start making these crispy delights!

Instructions

Follow these steps to create the perfect crispy salt and vinegar potatoes.

Prepare the Potatoes

Peel and cut the russet potatoes into quarter-inch thick wedges. Place them in a large pot, cover with water, and bring to a boil. Add the malt vinegar and cook for about 10 minutes to parboil.

Drain and Season

Once the potatoes are tender but not falling apart, drain them and let them sit for a few minutes to steam dry. Add olive oil, sea salt, and black pepper, tossing to coat evenly.

Bake the Potatoes

Preheat the oven to 425°F (220°C). Spread the potato wedges out in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Serve and Enjoy

Once out of the oven, give them an additional sprinkle of sea salt and serve hot. Enjoy your crispy salt and vinegar potatoes as a side or snack!

Enjoy your homemade crispy salt and vinegar potatoes!

Pro Tips

For an extra flavor boost, try sprinkling some herbs or seasoning blends after baking. Fresh herbs like parsley or chives add a lovely touch.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for up to three days. However, be aware that reheating might cause them to lose some of their crispiness. To revive that crunchy texture, a quick reheat in the oven at 400°F (200°C) for about 10 minutes can help bring back some of that original allure.

For those wanting to prep ahead, you can parboil the potatoes a day in advance. Simply let them cool, then store them in the fridge until you're ready to season and bake. This can save you time during busy weeknights, allowing you to enjoy crispy salt and vinegar potatoes with minimal input on the day you serve them.

Troubleshooting Common Issues

If your potatoes aren’t crisply browned after baking, it’s possible they were overcrowded on the baking sheet. Ensure there’s enough space between the wedges; they should not be touching. If necessary, use two sheets for more even cooking. Additionally, make sure your oven is properly preheated before placing the potatoes inside, as this step is crucial for achieving that perfect golden crunch.

Another issue could arise from the quality of your malt vinegar. Using a less flavorful vinegar can lead to bland potatoes. Opt for a high-quality malt vinegar that boasts a robust flavor profile. If you do not have malt vinegar, apple cider vinegar can be an acceptable substitute, though it will impart a slightly different style of tang.

Questions About Recipes

→ Can I use other types of vinegar?

Yes, you can use apple cider vinegar or white vinegar, but malt vinegar gives the best flavor for this recipe.

→ What type of potatoes work best?

Russet potatoes are ideal for this recipe due to their starchy nature, which helps achieve a fluffy interior.

→ Can I make these potatoes in advance?

You can prepare the potatoes and season them, but it's best to bake them fresh to maintain their crispiness.

→ How can I store leftover potatoes?

Store leftover crispy potatoes in an airtight container in the fridge for up to 2 days, but they are best when enjoyed fresh.