Ever since I was very young, I have adored all things salt and vinegar.
So when I came across the original version of this recipe at Umami Girl, I was extremely excited to give it a try. I altered her version a bit, just used a LOT less oil, so that they would be fewer Weight Watchers Points. OMG, they were so good!
They do have a very strong taste of vinegar, so if you want a more mild taste, boil the potatoes in half vinegar, and half water. I prefer the strong vinegar taste, so I boiled them in just vinegar.
They taste identical to salt and vinegar potato chips and come out to just 2 Points per serving. I made these as a side dish to my Crock Pot Beer Chicken, and it was a perfect meal. These Roasted Salt and Vinegar Potatoes will definitely be made again.
Roasted Salt and Vinegar Potatoes Recipe
- 1 Oven
- 1 pound baby or fingerling potatoes - sliced lengthwise
- 2 cups white vinegar
- Sea salt & Pepper
- Preheat oven or toaster oven to 400 degrees.
- In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in the liquid for 30 minutes. Then drain well.
- Dump the potato slices onto a sheet pan, spritz lightly with an olive oil mister, then sprinkle with salt and pepper, and toss to coat.
- Arrange the potato slices in a single layer. Roast until lightly browned, about 25-30 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.