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5 from 2 votes

Salt and Vinegar Potato Cubes with Rosemary Balsamic Dip

These potatoes are a mix between a bag chips from the chippy and the Sunday roast potato. They are lightly crispy and have the wonderful tang of vinegar and a sprinkles of sea salt. Delicious with the rosemary balsamic dip
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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  • 1 kg potatoes
  • 2 tsp salt
  • 250 ml vinegar
  • 2 tbsp oil
  • 125 ml balsamic vinegar
  • 1 tbsp raw sugar
  • 1/4 tsp chopped fresh rosemary
  • sea salt to serve


  • Pre-heat the oven to 230ÂșC/Gas mark 8.
  • Place a large roasting tin into the oven to get really hot.
  • Chop the potatoes into small 1.5cm cubes.
  • Add these to a large saucepan, sprinkle over the salt and pour over the vinegar.
  • Top up with boiling water until the potatoes are covered by about 2cc and bring to the boil.
  • Cook for the potatoes for 10 minutes. Whilst the potatoes are cooking add the oil to the roasting tin and place it back in the oven to get hot.
  • Drain the potatoes and spread them out on some kitchen paper in a single layer to steam dry
  • Tip the dried potatoes into the hot oil and give them a good shake to coat them.
  • Roast on the top shelf of the oven for 35 minutes until crisp.
  • Whilst the potatoes are roasting make the balsamic syrup.
  • Tip the balsamic vinegar, sugar and rosemary into a small saucepan and bring to a simmer, cook slowly until the vinegar has reduced by about half and is thick and glossy.
  • Pour the mixture through a sieve to remove the rosemary (or just tip the pan really carefully, holding the rosemary back with a spoon!)
  • Serve the potatoes immediately sprinkled with some extra sea salt.
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