Salt and Vinegar Potatoes are crispy, golden, and full of bold, tangy flavor for an irresistible side dish everyone will love! Try today!
These roasted potatoes are a step up from my classic Oven Roasted Red Potatoes, and it takes just one extra ingredient to make them taste magical. Or try making my Parmesan Garlic Crash Hot Potatoes for another delectable Side Dish.
Sabrina’s Salt and Vinegar Potatoes Recipe
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. My family is huge fans of them, and these potatoes taste JUST LIKE the potato chips. The best part of this recipe? You get the same crispy, crunchy exterior – but with a soft, fluffy filling. This dish is a perfect choice for St. Patrick’s Day, bringing rich, comforting flavors to the celebration.
Recipe Card
Ingredients
- 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
Instructions
- 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).
Nutrition
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Sabrina’s Tip
I’ve found that the secret to crispy potatoes with fluffy centers is double cooking! I boil them first to create that soft, pillow interior, then roast them until they’re perfectly golden and crisp. It’s a simple extra step that makes all the difference, and it’s one trick I use every time!
Table of contents
About this Recipe
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. Russet potatoes were used in this recipe but you can use Yukon Gold Potatoes, Red Potatoes (boil these very gently) or New Potatoes too. This recipe makes the cooking easier by moving the second half from your skillet to the oven. If you are a salt and vinegar naysayer, maybe take a pass or try my Cheddar and Sour Cream Roasted Potatoes. Now those are a secret favorite of mine too!
How to Store
- 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.
Alternative Cooking Techniques
Instant Pot Method
- Prepare the potatoes according to the recipe card.
- Add the potatoes with the liquid into the Instant Pot.
- Cook them on High Pressure for 6 minutes.
- Let them dry for 2 minutes.
- Toss them in oil and roast for 25 minutes!
Deep Fryer Method
- Prepare the potatoes according to the recipe card and boil them for 30 minutes.
- Let them dry for 2 minutes.
- Drop them into a deep fryer at 350 degrees for 4-5 minutes to brown them.
Related Recipes
More Delicious Potato Sides
These photos were in a previous version of this post
We loved it! It’s easy to make and tasted great. Thank you.
You’re welcome MB, thanks for the 5 stars!
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.
Can you use a regular pot if no dutch oven?
Yes 🙂
Can these be finished in an air fryer?
Sounds like a great idea!
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.
So glad you enjoyed them. Thanks for the 5 stars.
These are so yummy! I love using the white vinegar rather than apple cider vinegar!
I’m so glad you enjoyed them, Beth.
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!
Yay!! Glad you decided to give it a try.
Salt and vinegar chips are my favorite, so this is a no brainer! Can’t wait to give this a go over the week!
Enjoy!
These are so delicious. I think it will curb my cravings for salt and vinegar potato chips!
I’m so glad you enjoyed them, Cindy. Thanks for the 5 stars.
These looks absolutely incredible. Your photography is making me very hungry!
Thanks, Sisley!
Wouldn’t tossing with oil be easier in a bowl rather than on a baking sheet?
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.