Creating these Paleo + Whole30, Salt and Vinegar “Magic” Potatoes is maybe one of the best things that I’ve done in the kitchen this year (along with this Best Salad Ever + Paleo Cookie Dough). They’re incredible. But the inspiration behind these crispy nuggets of joy stems from a different type of “best thing.” In 2017, I made the best decision of my entire life when I married a man named Mark. Mark is handsome, funny, and kind. He also happens to be British.

British Salt + Vinegar Potatoes?

I know that a lot of people dream of visiting London – touring Windsor Castle, taking photos of Big Ben, having a cream tea with all of the scones. But the truth is, before meeting Mark, England wasn’t on my radar. I hadn’t really even thought of visiting the UK. Now, I’ve been living here for the last two years, settled just outside of London in the sweetest, old English town called Hertford. Funny how life works!

It’s been really special to see how interested all of my friends and family are in what life looks like for me here. It’s been both harder + better than I ever imagined it could be. I miss my family, my friends, Chipotle, Panera + Target (#truth), but there are so things about English life that I never knew I’d love so much.

I LOVE that I can walk everywhere. My gym, post office, doctor, train station, grocery store, bank, hospital are all less than a 10 minute walk through my pretty, little town with its winding streets + picturesque canals.

I love that on Saturdays there is a farmer’s market set up literally outside of my front door, full of fresh baked pastries + farm-to-table produce + families out for their morning stroll.

I love the idea of “pub” culture“, where people hang out with a beer just like they’re in their own living room. I lovethat everyone offers you tea or coffee with cake + biscuits (read: cookies) the minute you arrive at their house.

I even love that every high street seems to have its own local shop selling fish + chips, and that everyone in America imagines it as the essential meal of every English family. It’s from this classically British staple that I drew the inspiration for today’s recipe.

The Magic in the Potatoes

The traditional side to England’s classic fried fish is “chips”, which are actually fries if you’re American, ha. And on their own, they’re fine, nothing special. But, if you toss a bit of vinegar on top? Holy moly. Another level. However, because of my food intolerances + our food budget, I much prefer to cook my own food at home. I also haven’t really ventured into the art of at-home deep frying. I knew that I wanted to create an alternative.

I almost don’t have words to accurately describe this recipe. On first glance, we have crispy, brown, roasted potatoes, which on their own are a thing of near perfection. However, we’ve gone a step further here. This is where the magic happens. By boiling the potatoes in salted, vinegar water first, they absorb all sorts of surprising, tangy flavour. So, you get crispy, brown, roasted potatoes on the outside, but with tender, soft, flavour-infused flesh on the inside. It’s pretty ridiculous.

And not only do they taste great, but they’re super simple to cook! They require just a few steps and ingredients that you probably already have on hand in your house. I served mine alongside of my Apricot Glazed Chicken Thighs, Whole30 Chicken Cacciatore or on top of my Best Salad Ever. But I imagine they’d also be a dream with some broiled salmon or basically any meat or salad option. Honestly, you can probably just throw these into your “any dinner sides” folder. They’d taste great with literally anything.

These potatoes are Paleo and Whole30 compliant, with a short list of simple, real food ingredients. They’re perfect for meal prep because you can boil them in advance and simply roast (or even just reheat) them when you’re ready to serve. These are potato perfection – tangy + soft, crispy + more-ish. Take my advice and just make a double batch so you have some leftovers in your fridge for later (consider yourself warned!).

If you make any of my recipes, MAKE THESE! And when you do, I’d love to hear how they change your life like they have mine. Let me know what you think in the comments below or tag me in your photos on Instagram! Remember that you can always “pin” this recipe so that you always have it on hand when the cravings strike 😉

P.S. If you’re more of a sweet potato lover OR if you’re an equal opportunity potato lover (me!), you HAVE to try these Sweet and Salty Magic Sweet Potatoes too! They’re basically heaven.

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Salt and Vinegar “Magic” Potatoes

Prep Time 5

Cook Time 45

Total Time 50

Servings 4

Ingredients

1-1.5 pounds chopped baby potatoes (any potato with a thin, waxy skin would do)
1 cup white vinegar
4 cups water
2 cloves garlic
1.5 tbsp salt
2-4 tbsp olive oil

Instructions

Preheat your oven to 425f or roughly 200c.
Add your chopped potatoes into a pot. Pour in your vinegar + fill the rest of your pot with cold water. (The potatoes should be an inch or so under the water).
Once your water is boiling, smash your garlic cloves + throw them into the pot along with 1 tbsp of your salt. Allow the potatoes to cook for 20 minutes or so, or until fork tender.
Drain your cooked potatoes and put them onto a baking sheet – make sure they have enough room to spread out. Use 2 sheets if you have to!
Evenly divide up the olive oil over the potatoes + sprinkle the trays with the remaining salt. Toss the potatoes and oil until everything is coated. Make sure to spread out your potatoes so they have room to roast!
Bake for 25-35 minutes until potatoes are crispy and brown all over.