Go Back
Robin Ward

Salt and Vinegar Roasted Potatoes | Crispy Like Chips, Fluffy Inside

Salt & vinegar chips meet roasted potatoes—golden, tangy, and crispy outside with fluffy middles. The side dish you won’t stop craving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6
Course: #sidedish, Appetizer
Cuisine: #comfortfood, American
Ingredients Equipment Method

Ingredients
  

  • 2 lbs. Russet potatoes, scrubbed and cut into 1-inch cubes (peeling optional)
  • 1 Tbsp kosher salt
  • 1 cup white vinegar
  • 5 cups water
  • 2 Tbsp olive oil
  • kosher salt or sea salt flakes, for finishing

Equipment

  • Dutch oven or large heavy pot
  • Large sheet pan

Method
 

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