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We love this method of roasting potatoes with broth because it creates a crispy exterior and a creamy interior. This recipe takes inspiration from one of our favorite potato chip flavors: salt and vinegar. Serve these potatoes alongside roasted chicken or with crispy fish for a fresh take on fish and chips.

EatingWell.com, October 2020


Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 500°F.

  • Toss potatoes, butter, oil, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.

  • Stir broth and vinegar together in a glass measuring cup. Carefully add to the pan and continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Sprinkle with flaky salt and scallions. Serve hot.

Nutrition Facts

3/4 cup
186 calories; fat 9g; cholesterol 10mg; sodium 352mg; carbohydrates 24g; dietary fiber 4g; protein 3g; sugars 2g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 156IU.