• • Potatoes (2 lbs): The foundation of our dish, potato choice is crucial. For Salt and Vinegar Potatoes, we’re aiming for a balance of fluffy interiors and crispy exteriors.

    • • Best Potato Types:

        • • Yukon Gold: These are often considered the gold standard for roasting and boiling. Yukon Golds have a buttery flavor, a slightly waxy texture that holds its shape well during boiling, and crisps up beautifully in the oven. Their medium starch content makes them ideal for achieving that perfect balance.
        • • Red Potatoes: Red potatoes are another excellent choice. They are waxy potatoes, meaning they are lower in starch and higher in moisture. This helps them retain their shape during boiling and roasting, resulting in a tender interior and a satisfyingly crisp skin. Their slightly sweet flavor also complements the salt and vinegar tang nicely.
        • • Fingerling Potatoes: These small, elongated potatoes are naturally creamy and have thin skins that crisp up wonderfully. Their unique shape and texture add an elegant touch to the dish. They also tend to cook a bit faster due to their smaller size.

    • • Potatoes to Avoid (or Use with Caution):

        • • Russet Potatoes: While Russets are fantastic for mashed potatoes and French fries due to their high starch content, they can be a bit trickier for Salt and Vinegar Potatoes. Their high starch content can make them prone to becoming dry if overcooked, and their skins might not crisp up as evenly as waxy or medium-starch potatoes. If using Russets, be mindful of cooking times and consider parboiling them slightly less to prevent them from becoming too dry during roasting.
        • • Sweet Potatoes: While sweet potatoes are delicious and nutritious, their inherent sweetness can clash with the classic salt and vinegar flavor profile. If you’re looking for a sweet and savory twist, you could experiment, but for a traditional salt and vinegar experience, stick to regular potatoes.

• • Vinegar (½ cup): Vinegar is, of course, the star of the show, providing that signature tangy flavor. The type of vinegar you choose will significantly impact the final taste.

    • • Recommended Vinegars:

        • • Malt Vinegar: This is the quintessential vinegar for salt and vinegar flavor, reminiscent of classic salt and vinegar chips. Malt vinegar has a robust, slightly sweet, and complex flavor that pairs perfectly with potatoes. It’s made from malted barley, giving it a distinctive character.
        • • White Wine Vinegar: A milder and more versatile option. White wine vinegar offers a clean, crisp acidity that brightens the potatoes without being overpowering. It’s a good choice if you prefer a less intense vinegar flavor.
        • • Apple Cider Vinegar: Apple cider vinegar adds a fruity, slightly sweet, and tangy dimension. It’s less sharp than malt or white wine vinegar and provides a gentler vinegar flavor. Unfiltered apple cider vinegar can also impart a subtle depth of flavor.

    • • Vinegars to Use Sparingly or Avoid:

        • • Balsamic Vinegar: Balsamic vinegar is too sweet and complex for this recipe. Its syrupy texture and rich flavor profile will not deliver the classic salt and vinegar tang.
        • • Red Wine Vinegar: Red wine vinegar can be a bit too harsh and overpowering for salt and vinegar potatoes. While it has acidity, its flavor profile is less suited to this particular dish.
        • • Distilled White Vinegar: While technically it will provide acidity, distilled white vinegar lacks the depth and flavor complexity of malt, white wine, or apple cider vinegar. It can be used in a pinch, but the flavor will be less nuanced.

• • Salt (1-2 tablespoons, or to taste): Salt is essential for enhancing flavor and balancing the acidity of the vinegar. The type of salt you use can also subtly influence the taste.

    • • Best Salt Types:

        • • Sea Salt: Sea salt, especially flaky sea salt, is excellent for finishing dishes. Its slightly coarser texture and clean, briny flavor enhance the overall taste. It also adds a pleasant textural element when sprinkled on top.
        • • Kosher Salt: Kosher salt is a great all-purpose salt for cooking. Its larger crystals make it easy to pinch and distribute evenly. It’s less intensely salty than table salt by volume, which is helpful for controlling seasoning.

    • • Salt to Avoid (or Use with Caution):

        • • Table Salt: Table salt is very fine and intensely salty. It can be easy to over-salt a dish when using table salt. If using table salt, start with less and season gradually.
        • • Iodized Salt: While iodized salt is nutritionally beneficial, some people find that the iodine can impart a slightly metallic taste, which might not be desirable in this recipe. Non-iodized salt (like kosher or sea salt) is generally preferred for flavor.

• • Oil (3-4 tablespoons): Oil is crucial for achieving crispy potatoes. It helps to conduct heat, prevents sticking, and promotes browning and crisping.

    • • Recommended Oils:

        • • Olive Oil: Extra virgin olive oil adds a subtle fruity flavor and is a healthy choice. Its medium-high smoke point makes it suitable for roasting.
        • • Vegetable Oil: Vegetable oil is a neutral-flavored oil with a high smoke point, making it excellent for achieving crispiness without adding any competing flavors.
        • • Canola Oil: Similar to vegetable oil, canola oil is neutral in flavor and has a high smoke point, making it a good choice for roasting potatoes.
        • • Avocado Oil: Avocado oil has a mild, buttery flavor and a very high smoke point, making it ideal for high-heat roasting. It’s also a healthy and flavorful option.

    • • Oils to Avoid (or Use with Caution):

        • • Butter: While butter adds flavor, it has a lower smoke point than the oils listed above and can burn at high roasting temperatures. If you want a buttery flavor, you can use clarified butter (ghee) or add a knob of butter at the end of roasting.
        • • Coconut Oil (Virgin): Virgin coconut oil has a distinct coconut flavor that will likely clash with the salt and vinegar profile. Refined coconut oil is neutral, but other oils are generally better suited for this recipe.

• • Optional Ingredients for Enhanced Flavor:

    • • Garlic Powder (1 teaspoon): Garlic powder adds a savory depth that complements the salt and vinegar.
    • • Onion Powder (1 teaspoon): Onion powder provides a subtle sweetness and umami note.
    • • Dried Herbs (½ teaspoon, such as thyme, rosemary, or oregano): Dried herbs can add a layer of herbaceous complexity. Thyme and rosemary are particularly good with potatoes.
    • • Black Pepper (Freshly ground, to taste): Black pepper adds a touch of spice and enhances the overall flavor profile.
    • • Paprika (Smoked or Sweet, ½ teaspoon): Paprika can add a subtle smoky or sweet note and a hint of color. Smoked paprika is especially nice for adding depth.
    • • Fresh Parsley or Chives (for garnish): Fresh herbs, chopped finely, add a pop of freshness and visual appeal when sprinkled over the finished potatoes.

By carefully selecting your ingredients and considering these options, you can tailor your Salt and Vinegar Potatoes to your exact taste preferences and create a truly delicious and satisfying dish.