Pop into almost any pub in the British Isles and you have a good chance of finding potato “chips” (what we in the U.S. call French fries) tossed with salt and vinegar. Here we’ve adapted the concept into salt-and-vinegar roasted potatoes that have the same addictive salty-sour quality – but made ever-so-slightly healthier. Pour a pint of British beer, turn on a Premier League match, and set out a plate of these potatoes with your favorite dipping sauce. You’re ready for a good time.
If you want to make a full pub grub meal of it, consider serving the salt-and-vinegar roasted potatoes along with a main course of “tofush,” a veg version of the typical fish on a fish and chips platter. Try our tofush recipe, adapted from Alastair Choat of the famed Coach and Horses pub in the SoHo neighborhood of London.
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Salt-and-Vinegar Roasted Potatoes
Place potatoes, vinegar, salt, garlic (if using), and 6 cups water in large saucepan, and bring to a boil. Reduce heat to medium, and boil potatoes 15 to 20 minutes, or until tender when pierced with fork. Drain, and cool.
Preheat oven to 450°F, and coat large baking sheet with cooking spray.
Toss potatoes with oil in large bowl, and spread on prepared baking sheet. Roast 15 to 20 minutes, or until crisp and golden brown. Season with salt and pepper, if desired.
- Calories 150
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 80 mg
- Sugar Content 1 g