"This is a Christmas update on my favourite salt and vinegar roast potatoes. I developed this recipe to help ease some of the stress involved with making roast potatoes on Christmas Day. And if I’m being honest, I think these could be better than my original recipe."
Oven Roasted Salt and Vinegar Potatoes
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A Note from Feedfeed
These skin-on potatoes are soaked in vinegar overnight for extra flavor! The best part? Just season them up a bit the next day and pop them in the oven for extra crispiness.
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ingredients
- 11 pounds red potatoes, cut into slices
- 3/4 cup white vinegar
- 1 teaspoon salt
- 2 tablespoons garlic olive oil
- 2 tablespoons butter
- 1/2 bunch thyme leaves
- sprinkle of salt
- pepper
Method
Step 1
Place potatoes into a pot and fill with water until potatoes are fully submerged. Add the vinegar and 1 tsp of salt. Bring potatoes to the boil and once boiled, cook for a further 5 minutes until just cooked through. You don’t want them too soft or they’ll break apart.
Step 2
Turn off the heat, cover and leave overnight until ready to roast. Don’t drain away the water as you want the potatoes to continue to absorb the vinegar overnight.
Step 3
When ready to roast, preheat oven to 200C and place a large baking tray in the oven.
Step 4
Add the oil and butter to the tray and allow the butter to melt before adding potatoes. Toss the potatoes in the oil to ensure they’re well coated, then season with thyme, salt and pepper.
Step 5
Bake in the oven for 40 mins and flip potatoes, then bake for a further 20-30 minutes until golden brown (this time can vary depending on your oven and how thinly the potatoes are sliced. Serve.