Salt and vinegar potatoes

Salt and vinegar potatoes

1 hour



  • 3 large Vivaldi potatoes (see Note)

  • 3 cups white vinegar (or enough to cover the potatoes)
  • 2 tbsp extra virgin olive oil

  • sea salt and freshly cracked black pepper


Scrub your potatoes with a vegetable brush to remove any dirt. Peel them if you wish, though I don’t peel my potatoes.

Slice the potatoes into 0.75 cm – 1 cm thick coins, trying as hard as you can to get even slices (thin parts will burn and make your job that much more difficult). You can use a mandolin or efficient slicer, but I find most cut the potatoes too thin and you’ll end up with burnt wafers.

Place the potato coins in a saucepan and cover with vinegar. Bring to the boil and cook for 5 minutes until a skewer inserted into a potato just goes in easily. You don’t want well-cooked potatoes, you just need to take the raw edge off them. You’re after al dente potatoes. When skewer-friendly, turn the heat off, cover the potatoes with a lid and let them sit in the vinegar bath for 30 minutes. Meanwhile, preheat oven to 200°C and line a large baking tray (or 2) with baking paper.

Drain the potatoes then place them on the baking tray in an even layer, not overlapping (you might need 2 trays). Season generously with salt and pepper, drizzle with olive oil and bake for 20-25 minutes until golden. Remove from the oven and, using tongs, turn each potato coin so that each side gets golden (crispness takes dedication, friends). Place back into the oven and cook for a further 10-20 minutes, depending on your thickness, oven, and potato variety. Keep an eye on the potatoes in the oven, especially in the last 10 minutes, and remove any potatoes that are done (to avoid burning!). Remove from the oven when all potatoes are cooked and serve.

Serving size: 4

Recipe courtesy of

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