Hey folks—thanks for stopping by! If you love salt and vinegar potato chips, you’re going to flip for these roasted potatoes. Imagine that tangy, crunchy chip flavor baked into golden edges with soft, fluffy centers. Crispy on the outside, pillowy on the inside, and totally addictive—this is the side dish you didn’t know you needed.
These potatoes take just one extra step to get that perfect texture: double cooking. Boil first, roast after. That’s all it takes to get the crisp edges and fluffy middle everyone dreams about.
And if there are leftovers? Fold them into a breakfast potato omelet and thank me later.
🛒 Ingredients You’ll Need for Salt and Vinegar Roasted Potatoes
- Potatoes (russets, Yukon golds, or red—your choice)
- White vinegar (or apple cider/white wine vinegar)
- Kosher salt
- Olive oil (or avocado oil)
🔪 Helpful Tools
👩🍳 Quick Steps
- Boil potatoes in salted vinegar water until tender.
- Drain and let them steam dry on a baking sheet for a couple of minutes.
- Toss with olive oil and salt.
- Roast at high heat until golden and crispy.
💡 Tips for the Best Potatoes
- Peel or keep the skins—your call. We’re a skinless household by request, but if it were up to me, I’d be tossing in fingerlings and calling it rustic.
- Want extra crunch? Deep fry instead of roasting.
And let’s be real—salt and vinegar chips divide a room. Some folks can’t get enough. Others think we’re crazy. If you’re Team Salt & Vinegar, welcome home. If not, you might want to wander over to my Crispy Duck Fat Potatoes instead.
Salt and Vinegar Roasted Potatoes | Crispy Like Chips, Fluffy Inside
Ingredients
Equipment
Method
- 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 olive oil.
- Roast for 25 – 30 minutes then toss with kosher salt (½ teaspoon or as desired).
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Hungry for More?
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- Southern Inspired Crunchy Raw Cabbage Salad with Sesame
- Perfectly Creamy Old Fashioned Mashed Potatoes
- Easy Old-Fashioned Potato Omelet
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7 responses to “Salt and Vinegar Roasted Potatoes | Crispy Like Chips, Fluffy Inside 🥔”
Mmmmm, yes please!
I never would have thought of boiling them in the vinegar. I’ll definitely try these 😊 Maggie
Yay! So easy too! Have a wonderful day!
These look delicious!
Thanks, John:)
These have to be head ove heels better than the soggy salt and vinegar fries at carnivals. 🙂
For sure, Nancy!