Salt and vinegar roast potatoes

This classic flavour combination that will take your roast potatoes to the next level.

  • 55 mins cooking
  • Serves 6
  • Print
Salt and vinegar roast potatoes


  • 1.2 kilograms royal red potatoes
  • 3 cups white vinegar
  • 2 cups water
  • 1 tablespoon cooking salt


  • 1
    Place potatoes in a large saucepan in a single layer. Add vinegar, water and salt; bring to the boil.
  • 2
    Boil, partially covered, for 15 minutes or until potatoes are tender. Drain.
  • 3
    Meanwhile, preheat oven to 220°C (200°C fan-forced). Transfer potatoes to a large oven tray lined with baking paper.
  • 4
    Using a potato masher or fork, press potatoes until flattened slightly.
  • 5
    Drizzle with ½ cup extra virgin olive oil. Roast potatoes for 
30 minutes or until golden and crisp. 
Season to taste; serve.


Roast potatoes should be finished just before serving to retain their crunch. If too pale, brush generously with melted butter. Turn oven to hottest temperature; roast 10 minutes or until browned and crisp while meat or poultry rests. For potato perfection next time, roast in duck fat or use a shallower pan.

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