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 less 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, half water. I prefer the strong vinegar taste, so I boiled them in just the 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
What a delicious and unique potatoes recipe that tastes great and doesn’t use up a lot of Weight Watchers Points. These easy Roasted Salt and Vinegar Potatoes are the perfect low calorie side dish that is flavorful and satisfying.
- 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 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.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 4
Culinary tradition: USA (General)
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 2 Points
PER SERVING: 90 calories; 0g fat; 18g carbohydrates; 2g protein; 2g fiber