Salt and Vinegar Roasted Potatoes Recipe (2024)

Tossing on s sheet pan is a pain. Throw it all in a bowl, toss and spread on a sheet pan. No big deal to wash the bowl!

To my sincere regrets, I have still not figured out how to "toss" ingredients on a sheet pan. Woe is me.

Any time I roast Yukons I put the cut pieces through several changes of water to remove the starch. Really helps to crisp the outsides.

Jen, I line my baking pan with aluminum foil (for easy cleanup), then I line it with parchment paper. The potatoes will not stick and will brown on both sides without having to stir or flip them. The paper will brown some but it will not burn, even at 425 degrees convection....try it!

Malt vinegar makes them grrrooovy baby!

Roasting potatoes at high heat (400-450F) I find grape seed oil with it’s higher smoke point, works better than olive oil. Potatoes can stay on pan till they get a nice crust without burning or the smoke alarm going off. It’s a bit “thinner” too, so coats potatoes more easily and I find I can use a touch less oil.

These are hands down the best roasted potatoes I have ever made. I tried the recipe with sweet potatoes and they are just as good. I marinated the potatoes in the oil/vinegar mixture for about an hour, then drained and roasted them. I used the leftover oil/vinegar to sauté some broccolini, so it even did double duty.

Concurring here about the impossibility of tossing ingredients in oil on a sheet pan. Toss them in a bowl and then spread ingredients out. So what if you have to wash the bowl!

As others mentioned the white vinegar didn’t pack the punch I was looking for. Finished with malt vinegar instead and YUM they were excellent!

If you are in a bit of a hurry, you can par-cook the potatoes in the microwave. Particularly useful if you have hungry patrons looking over your shoulder harassing you about when dinner will be ready. Also, if you don't have a bowl big enough, or you just don't want an extra bowl to wash up, toss everything in a large plastic freezer bag, give it a quick mix and massage, tip onto your tray.

Two spatulas.

Use your hands to toss. NBD

Toss with your hands. Get in there!

To toss in a sheet pan, use your hands. Then, wash your hands.

Any time I roast Yukons I put the cut pieces through several changes of water to remove the starch. Really helps to crisp the outsides.

Used Malt vinegar. Great flavor. But most decidedly NOT crispy. Even when I cranked up the heat to 450 for the last 10 minutes. Not crispy.

Before spreading potatoes on the baking sheet, toss them in the oil and vinegar mixture - will coat them more evenly than sprinkling. Delicious and easy!

Smoked salt, smokey paprika, combine several flavorful vinegars

Save cleaning up a bowl and add oil and vinegar directly to the potatoes once they are on the sheet. Definitely add more vinegar after they come out of the oven for a real salt and vinegar flavor. Very tasty.

Made with malt vinegar. Added a dash of Tabasco and tossed in a bowl. Absolutely delicious and perfect texture. Leftovers lost the crunch but were still fantastic with a fried egg on day two. Great recipe.

Can’t agree with Anna more. Just use your hands to toss on the sheet pan! Like I want MORE dishes to clean and usually run out of ziploc bags too quickly for the shake in a bag method.

Followed all the suggestions with respect to lining the sheet pans, tossing in a bowl and several rinses of water as well as letting the potatoes sit in the marinade until ready to bake. Excellent!

I cut these two ways and used apple cider vinegar (not white). I made French fries (perfect with the vinegar) with one potato and cut the other like the recipe calls for. I ate the fries right away (yum!) and ate the home fry style ones the next morning for breakfast (with a fried egg). Will definitely make this again!

These are fantastic. I used malt vinegar, but next time, I won't add additional vinegar for serving because the potatoes instantly lost their crispness. Next time, I'll just add more vinegar to the olive oil mixture.

The vinegar leaves no flavor on the roasted potatoes. I agree with others about tossing in a bowl rather than on the sheet pan. These potatoes are not worth the effort. I’ll just use eco and butter mix next time.

For any sheet pan roast, I seal my ingredients in a gallon ziploc bag to toss and coat. No mess and everything is coated beautifully. Then I just pour them out onto the pan.

Has anyone ever tried tossing things on a sheet pan…. With their hands? Because that works. Just your hands. Which you can also wash. Skip the hacks use hands!

I’ve been making these for years. I’d like to add some tips: Do not overcrowd the pan. This will aid in uniform cooking and browning. increase temp to 450 near the end of cooking. Add a chunkily cut sweet onion to the mix. And toss with nigella seed. Yum.

I roast them skin side down so they don't stick and the cut edges brown up nicely.

Malt vinegar and Maldon sea salt. The best!