Salt & Vinegar Baby Potatoes

2-4
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


""

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (716.2 g)
  • Calories 504.6
  • Total Fat - 19.7 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 15.3 mg
  • Sodium - 1874.8 mg
  • Total Carbohydrate - 71.3 g
  • Dietary Fiber - 10.9 g
  • Sugars - 5.3 g
  • Protein - 7.7 g
  • Calcium - 54.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 41.3 mg
  • Thiamin - 0.3 mg

Step 1

Slice the potatoes in half and rinse them well.

Step 2

Place the potatoes in a pot and cover with water and vinegar; stir in the salt.

Step 3

Bring the potatoes to a boil on the stove-top and continue to cook for 10 minutes.

Step 4

Drain the potatoes and allow to cool completely.

Step 5

Place the par-boiled potatoes in a large bowl and mix with the oil and melted butter.

Step 6

Pour the potatoes on a parchment paper lined baking sheet and cook in a preheated 425 degree Fahrenheit oven for 30 minutes.

Step 7

Remove the potatoes from oven and sprinkle with the kosher salt.

Step 8

Enjoy!

Tips & Variations


No special items needed.

Related

ForeverMama

If you like salt and vinegar chips, you will like these potatoes. I happen to be one of those who likes the chips, so these potatoes were a hit for us. A wonderful accompaniment to any meal. Thank you, Bea, for sharing. Made it for Billboard Tag.

review by:
(19 May 2020)

MsPia

Great potatoes! I made them with baby red potatoes, but after baking them, you could not tell they were red. Crunchy on the outside and soft and fluffy on the inside. We loved them!

review by:
(15 Feb 2020)