Name: Crispy Salt and Vinegar Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: Western
Ingredients: 3 Potatoes (see notes), washed and scrubbed; 1 cup White Vinegar; Olive Oil for roasting; Salt, to taste

Jump to Recipe

These Crispy Salt and Vinegar Potatoes will be your new addiction! White vinegar adds a lovely zing to these roast potatoes, and they have a delicious crunch on the outside.

salt and vinegar potatoes on a white plate.

If you love salt and vinegar chips you're going to go crazy for these crispy salt and vinegar potatoes! Made with just a handful of ingredients and ready in about an hour, they make the perfect side dish that you'll want again and again.

White vinegar adds a lovely subtle zing to these roast potatoes, and their irresistible crunch is to die for.

I promise you that the extra time and dishes it takes to boil the potatoes first before roasting is worth it!

salt and vinegar potatoes on a wooden serving board.

INGREDIENTS

Here's what you'll need to make these salt and vinegar potatoes (measurements listed in the full recipe at the bottom on this page)...

Potatoes - I used red potatoes but feel free to use any good roasting potato.
White Vinegar
Olive Oil
Salt

INSTRUCTIONS

Preheat oven to 200C / 390F.

Cut potatoes into 1cm / ½" thick rounds. Try your best to make your slices even sizes.

potato sliced into rounds on a chopping board.

Place the potato rounds in a saucepan. Pour in 1 cup of vinegar, then fill with water until potatoes are *just* completely covered in liquid. Bring to boil and let simmer for 10-15 minutes until a small knife can be inserted into a potato round and withdrawn easily. Drain well.

potato rounds in a saucepan covered in water.

While the potatoes are boiling, fill a large roasting tray with a thin layer of olive oil and place in the oven to heat.

Add potatoes to the heated oil, tossing to coat and spread out into a single layer. Roast for 30 - 45 minutes, flipping half way, until golden brown and crisp. Season generously with salt and serve.

salt and vinegar potatoes in a baking dish.

salt and vinegar potatoes on a plate with a serving bowl of salt.

TOP TIPS

Potatoes - I used red potatoes but feel free to use any good roasting potato.
The recipe as is will give the potatoes a subtle vinegar flavour. If you're a true salt and vinegar fan (think salt and vinegar chips), I suggest swapping out one cup of water for an extra cup of vinegar when boiling.
If your roasting dish is on the smaller side you may need two.
You can feel free to play around with different vinegars, but classic white is my favourite.

crispy salt and vinegar potatoes on a white plate.

MORE IRRESISTIBLE SIDE DISHES

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📋 RECIPE

Crispy Salt and Vinegar Potatoes

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

These Crispy Salt and Vinegar Potatoes will be your new addiction! White vinegar adds a lovely zing to these roast potatoes, and they have a delicious crunch on the outside.

Ingredients

3 Potatoes (see notes), washed and scrubbed
1 cup White Vinegar
Olive Oil for roasting
Salt, to taste

Instructions

Preheat oven to 200C / 390F.
Cut potatoes into 1cm / ½" thick rounds. Try your best to make your slices even sizes.
Place the potato rounds in a saucepan. Pour in 1 cup of vinegar, then fill with water until potatoes are *just* completely covered in liquid. Bring to boil and let simmer for 10-15 minutes until a small knife can be inserted into a potato round and withdrawn easily. Drain well.
While the potatoes are boiling, fill a large roasting tray with a thin layer of olive oil and place in the oven to heat.
Add potatoes to the heated oil, tossing to coat and spread out into a single layer. Roast for 30 - 45 minutes, flipping half way, until golden brown and crisp. Season generously with salt and serve.

Notes

Potatoes - I used red potatoes but feel free to use any good roasting potato.

The recipe as is will give the potatoes a subtle vinegar flavour. If you're a true salt and vinegar fan (think salt and vinegar chips), I suggest swapping out one cup of water for an extra cup of vinegar when boiling.
If your roasting dish is on the smaller side you may need two.
You can feel free to play around with different vinegars, but classic white is my favourite.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 106mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 2g