Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo

$4.29 recipe / $1.07 serving
by Beth - Budget Bytes
4.82 from 16 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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.

These Salt & Vinegar Roasted Potatoes on baking sheet with a bowl of sauce on the side

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.

Close up of Salt & Vinegar Roasted Potatoes with sauce drizzled over the top
Share this recipe

Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo

4.82 from 16 votes
These Salt & Vinegar Roasted Potatoes are slightly tangy and feature Kosher sea salt for a pop of flavor and wonderfully crunchy texture.
Servings 4
Prep 15 minutes
Cook 45 minutes
Total 1 hour

Ingredients

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.

See how we calculate recipe costs here.


Nutrition

Serving: 1ServingCalories: 330kcalCarbohydrates: 37gProtein: 5gFat: 18gSodium: 1396mgFiber: 4g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

How to Make Salt & Vinegar Roasted Potatoes – Step by Step Photos

Rinsing reed potatoes in strainer

Wash 2 pounds of small red potatoes well, making sure to remove any dirt in the eyes and crevices. 

Jar of White Vinegar

Place the potatoes in a large pot, then add 1 cup white vinegar and enough water to just cover the potatoes (2-3 cups).

Pouring salt into pot of water and potatoes to flavor water

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.

Boiled Potatoes in strainer

Once tender, drain the potatoes in a colander and let them cool slightly. 

Top view of Smoky Garlic Mayo with spoon

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.

Cut Potatoes on baking sheet Ready to Roast

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. 

Seasoning potatoes with a pinch of salt

Season the potatoes with some freshly cracked pepper and a couple pinches of kosher salt.

Salt & Vinegar Roasted Potatoes on a baking sheet with a small bowl of salt on the side

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).

Close up of Salt & Vinegar Roasted Potatoes with sauce drizzled on top

Drizzle the smoky garlic mayo over the Salt & Vinegar Roasted Potatoes, or serve it along side for dipping!

Share this recipe

Posted in: , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. Loved this recipe! The vinegar added really good flavor. It was a big hit with my boyfriend too. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Kosher salt — poppycock. It’s all propaganda. Get yourself a container of Baleine sea salt, and voilà.Not expensive at all.

  7. 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!

    1. 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.

      1. 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.

  8. 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.

  9. 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

    1. 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.

      1. 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!

  10. 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!!

  11. 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.