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.
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.
MORE DELICIOUS POTATO RECIPES:
How to Make Salt and Vinegar Potatoes:
- Boil your potatoes in salted water with vinegar until tender.
- Drain potatoes, let sit 2 minutes on baking sheet to dry.
- Toss with vegetable oil and kosher salt.
- Roast on 425 degree oven until browned and crispy.
- 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.
EASY SIDE DISH RECIPES:
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.
Crispy Salt and Vinegar Potatoes
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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 (1/2 teaspoon or as desired).
Yield: 8 servings, Amount per serving: 121 calories, Calories: 121g, Carbohydrates: 20g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Sodium: 304mg, Potassium: 473mg, Fiber: 1g, Sugar: 1g, Vitamin C: 6g, Calcium: 19g, Iron: 1g
All images and text © for Dinner, then Dessert.