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These Salt and Vinegar Roasted Potatoes taste just like Salt and Vinegar chips except these are healthier. Fluffy on the inside and crispy on the outside, they are sure to be a hit at your dinner table!
Salt and Vinegar Potatoes
Salt and Vinegar Roasted Potatoes are packed with flavor and makes a perfect side dish with just about any meal. Baby potatoes are cooked in vinegar until soft, coated with olive oil and baked until perfectly crisp, and then sprinkled with sea salt.
This Salt and Vinegar Potatoes recipe will sure be a hit for your taste buds and it’s even a dinner party-worthy side dish because everyone will love the flavor. Made with simple ingredients and you can use just about any type of potatoes.
You know the feeling when your mouth puckers after you have a bite of a salt and vinegar potato chip? These crispy potatoes do the same thing exact thing.
Other popular potato recipes to try are Cheesy Roasted Potatoes, Garlic Parmesan Smashed Potatoes, Creamy Mashed Potatoes, Broccoli Cheddar Twice Baked Potatoes, Potato Gratin, and Herb-Roasted Sweet Potatoes.
Why You’ll Love This Recipe
- Yukon gold potatoes: I love the skin on for extra flavor and texture but you can peel it off. Other alternative potatoes you can use are baby potatoes, Russet potatoes, fingerling potatoes, small red potatoes, white potatoes, or just about any of your favorites.
- Natural rice vinegar: The star ingredient! The potatoes are boiled in the vinegar so they are flavored just like the chips. I always prefer the flavor of Natural rice vinegar but you could also use distilled white vinegar, apple cider vinegar, or malt vinegar instead.
- Salt: I like to use either kosher salt or sea salt to coat the potatoes and top the potatoes with flaky sea salt.
- Olive oil: Used to coat the potatoes to make them extra crisp. You can use any type of neutral oil such as canola oil or vegetable oil.
how to make salt and vinegar roasted potatoes
Boil potatoes: Add quartered potatoes to a large pot with vinegar and water. Bring to a boil and cook until potatoes are tender- about 25 minutes.
Prepare oven and baking sheet: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
Toss potatoes: Drain potatoes and pat dry with a paper towel then transfer to a large bowl. Add olive oil and salt, toss to coat.
Bake: Place potatoes on a baking sheet in a single layer and sprinkle with more salt. Bake for 30 minutes, flipping halfway through. The top of the potatoes should have a deep golden brown color. Enjoy!
- I do not recommend preparing the potatoes ahead of time as the potatoes turn brown quickly once they’ve been cut. If you really want to, make sure to submerge the potatoes in cold water after they’ve been cut.
- Potato wedges: Instead of cutting these into quarters, cut them into potato wedges. Make sure they are all the same size.
- Leave the skin on: This is optional but I find the potatoes have more flavor when you leave the skin on. The skin helps the potatoes get extra crispy on the outside.
- Double check the vinegar: Make sure you use natural rice vinegar instead of seasoned rice vinegar. Seasoned rice vinegar has added sugar so it would completely change the flavor of these potatoes.
- Add spice: Add a few dashes of Tabasco, Tapatio, Frank’s hot sauce, or any of your favorites to add heat. You could also sprinkle the top of the potatoes with black pepper if you wanted the spice to be mild.
- Garnish: Top the roasted potatoes with your favorite fresh herbs such as chopped chives or green onions. You can also add dollops of sour cream on top if you wanted an extra tangy flavor.
Do you have to boil the potatoes?
Yes! This is such a key step to making these potatoes full of the “salt and vinegar” flavor since the potatoes boil in the vinegar. Boiling them will also cook them and make them soft so when they get baked they will be soft and fluffy on the inside and crispy perfection on the outside.
leftovers & storage
Place any leftover potatoes in an airtight container or cover dish with plastic wrap. Store for up to 4-5 days. When ready to reheat, place in the microwave or oven to bake until warmed.
Other Side dishes to try
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Salt and Vinegar Roasted Potatoes
- 1 1/2 pounds baby yellow Yukon potatoes quartered
- 1 cup natural rice vinegar
- 3 cups water
- 3/4 tablespoon salt plus more to sprinkle on top
- 2 tablespoons olive oil
- Add quartered potatoes to a large pot with vinegar and water. Bring to a boil and cook until potatoes are tender- about 25 minutes.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Drain potatoes and pat dry with a paper towel then transfer to a large bowl. Add olive oil and salt, toss to coat.
- Place potatoes on a baking sheet and sprinkle with more salt. Bake for 30 minutes, flipping halfway through. Enjoy!