Salt and Vinegar Potatoes

8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Salt and Vinegar Potatoes are boiled then roasted for a super crispy exterior with a pillowy soft middle that taste just like your favorite potato chips!

These roasted potatoes are a step up from your classic Oven Roasted Red Potatoes and it takes just 1 extra ingredient to make them taste magical. With just four ingredients you’ll love them so much they’ll be your favorite among all our Side Dish recipes.

Crispy Roasted Potatoes with Salt and Vinegar Flavoring in baking dish

Salt and Vinegar Potatoes

Salt and Vinegar Potato Chips are a hotly debated topic among friends who either love them dearly or think people are nuts for loving them so much. We’re huge fans of them and these potatoes taste JUST LIKE Salt and Vinegar potato chips. The best part of this recipe? You get the same crispy, crunchy exterior – but with a soft, fluffy filling.

You have to try this recipe. Well, you have to try it if you love the chips. If you can’t stand them maybe take a pass or try my Cheddar and Sour Cream Roasted Potatoes. Now those are a secret favorite of ours on the site even all these years later.

This isn’t even my first pass at the flavors. I made Pan Fried Salt and Vinegar Potatoes, they were one of the first recipes posted on the site. With good reason, it’s one of the best ways you’ll ever eat a crispy potato. This recipe makes the cooking easier by moving the second half from your skillet to the oven.

The secret to Crispy-yet-Fluffy Potatoes:

This is a well known secret in the restaurant industry (especially with French Fries – they use a double fry), to get a soft interior you have to double cook these potatoes.

That is easier than you’d think! I promise. With the vinegar flavor added in we need to do this anyway, so these potatoes are destined for greatness.

With french fries potatoes are typically fried twice to get that soft interior and crispy exterior. This is because boiling would break most of the potato sticks. With potato cubes we can boil them to cook the insides, then either roast them at a high temperature or fry them until they’re golden brown and crispy on the outside.

Either way, the secret? Double cooking.


How to Make Salt and Vinegar Potatoes:

  1. Boil your potatoes in salted water with vinegar until tender.
  2. Drain potatoes, let sit 2 minutes on baking sheet to dry.
  3. Toss with vegetable oil and kosher salt.
  4. Roast on 425 degree oven until browned and crispy.

Crispy Salt and Vinegar Potatoes


  • What kind of potatoes are best? Russet potatoes were used in this recipe but you can use Yukon Gold Potatoes, Red Potatoes (boil these very gently) or New Potatoes too.
  • Can you deep fry these potatoes? Yes! Once these potatoes are out of the water and have dried you can drop them into a deep fryer at 350 degrees for 4-5 minutes to brown them.
  • Can I use an instant pot? Yes, you can cook the potatoes on high pressure for 6 minutes in the same amount of liquid instead of boiling for 25 minutes.


More easy side dishes for your dinner table!

Serving and Storing Salt and Vinegar Potatoes:

  • Serve: Don’t leave these potatoes out at room temperature for longer than 2 hours.
  • Store: You can keep your potatoes in the fridge for up to  3 days. To reheat them, spray them with some vegetable oil and crisp them back up at 400 degrees for 10-15 minutes.
  • Freeze: You can freeze them for up to 3 months, however potatoes are always best eaten freshly roasted. To reheat, thaw overnight in your refrigerator then cook as directed in the line above.

Salt and Vinegar Potatoes in white baking dish

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Crispy Salt and Vinegar Potatoes

Crispy Salt and Vinegar Potatoes are boiled then roasted for a super crispy exterior with a pillowy soft middle that taste just like your favorite potato chips!
Yield 8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 pounds russet potatoes , scrubbed clean and cut into 1" cubes
  • 1 tablespoon kosher salt
  • 1 cup white vinegar
  • 5 cups water
  • 2 tablespoons vegetable oil
  • kosher salt , for finishing


  • Add the potatoes, salt, vinegar and water to a dutch oven and bring to a boil.
  • Reduce to medium heat and cook for 25-30 minutes.
  • Preheat your oven to 425 degrees while your potatoes are roasting.
  • Remove from the dutch oven, place on a baking sheet and let air dry for 2 minutes.
  • Toss with vegetable oil.
  • Roast for 25 minutes then toss with kosher salt (½ teaspoon or as desired).


Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

Salt and Vinegar Potatoes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These are delicious. I have made them 2 times. The first time I used apple cider vinegar because that’s what I use most often. We really enjoyed them. The second time I made 1/2 batch a tried malt vinegar. We didn’t notice much difference so in the I’ll just use cider vinegar. These will definitely stay in rotation for sides at my house.

  2. Loved these potatoes.
    Didn’t taste the vinegar until they started cooling off.
    Great with our baked corned beef today.
    Will make them all the time.

  3. I’m always looking for new potato side dish recipes, and this one is a keeper! So simple but so flavorful – I made it with a roast and it was a hit!

  4. Salt and vinegar chips are my favorite, so this is a no brainer! Can’t wait to give this a go over the week!

    1. You want to let them air dry for about 2 minutes and allowing them to lay out on a baking sheet makes that step easier.