Potatoes with a little bite, roasted to perfection

Who needs another reason to cook potatoes? It’s still wintry, still cold enough to turn on the oven without a second thought. And, oh yes, it’s St. Patrick’s Day on Monday. 

And sorry, fans of mashed potatoes, the best way to cook potatoes is to cut them up and roast them until the centers are fluffy and edges are crispy. The potatoes themselves get to star, not be buried under quantities of milk, butter and gravy. 

This simple recipe is my new favorite for roasting. It’s reminiscent of salt-and-vinegar potato chips, which in turn are inspired by the traditional “chips” in “fish and chips.” An order doused in salt and malt vinegar makes a memorable meal, whether it’s consumed at a Dublin pub, on a London street corner, or in your neighborhood brewery.

Yes, British-style malt vinegar is recommended here, but I’ve also made these potatoes with apple cider vinegar and been just as happy with them. Flake or kosher salt is needed, too. The potatoes can be any variety on hand. Russets take a bit longer to roast; Yukon golds or red new potatoes tend to be creamier when roasted. 

An optional variation includes sliced leeks or shallots along with the potatoes.

Serve the roasted potatoes alongside grilled or roasted meat for dinner, or at brunch to accompany a few of those precious eggs.

Salt-and-vinegar roasted potatoes

Serves 4 to 6

Ingredients:

2 tablespoons vegetable oil (use one with a high smoke point, such as grapeseed oil)

2 tablespoons malt vinegar or apple cider vinegar, plus more for serving

1/2 to 1 teaspoon kosher or flake salt, plus more for serving

1/2 teaspoon or more freshly ground black pepper

1/4 to 1/2 teaspoon sweet or smoked paprika 

2 pounds scrubbed potatoes (russets peeled if desired), cut into 1-inch chunks

2 leeks, white and light green part only, or 2 shallots, sliced (optional)

Chopped chives, for serving

Instructions:

Heat oven to 425 degrees F. In a large bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon paprika. Add the potato chunks, and the leek or shallot slices if using. Stir to thoroughly coat the vegetables with the mixture.

Spread the vegetables in a large sheet pan, including all the liquid, and sprinkle with a little more salt, pepper and paprika if desired.

Roast for 35 to 40 minutes total, checking on and turning the chunks with a spatula after 20 minutes and again at 30 minutes. Potatoes are ready when they are easily pierced with a fork.

Spoon the potatoes into a serving bowl, scraping up any crispy bits on the pan. Taste one chunk and adjust the seasoning, sprinkling on more vinegar or salt as desired. Serve immediately.