Easy to make and super flavorful salt and vinegar roasted potatoes are inspired by my favorite salt and vinegar chips! Potatoes are boiled in salted vinegar water until tender then seasoned and roasted in the oven until perfectly crispy. Serve with sour cream or your favorite chive onion dip.
Why You'll Love Crispy Salt and Vinegar Roasted Potatoes.
- Super flavorful roasted potatoes. Boiling potatoes in vinegar and salt adds so much flavor and doesn't require a lot of extra effort.
- Easy to make. The recipe takes about 1 hour start to finish, but only about 10 minutes is active time. The other 50 minutes, the potatoes are boiling and roasting.
- Loved by all. If you love salt and vinegar chips then you're going to love salt and vinegar roasted potatoes!
- Potatoes. I like to use Yukon gold potatoes because the skin is tender and the flesh is moist and a touch sweet, but you can substitute your favorite kind of potato.
- Vinegar. I like to use white distilled, but you can also use apple cider vinegar or malt vinegar.
- Salt. For this recipe, I like to use kosher or sea salt, but you can substitute table salt.
- Black pepper.
- Olive oil. I almost always use olive oil when roasting vegetables, but you can also use vegetable oil, canola oil, or even ghee.
- Fresh chopped chives. Optional garnish.
- Sour cream, for serving. Or Top the Tater if you live in the Midwest 😉
Why Do You Boil Potatoes Before Roasting?
Boiling potatoes allows them to fully cook before going into the oven - this is great for a few reasons.
When you roast raw potatoes, sometimes the potatoes can get too crispy or burnt on outside before fully cooking through to the center. As well, boiling potatoes allows the outside to get soft enough to get roughed up a little. This helps the potatoes get crispy on the outside, but remain soft on the inside. Fully cooked boiled potatoes also absorb oil and seasoning a better than raw potatoes.
Why Do You Boil the Potatoes in Salted Vinegar Water?
When you boil potatoes, vegetables, pasta, etc. they absorb the flavor the liquid. So adding salt and vinegar to the water allows potatoes to absorb those flavors while boiling.
How Do You Know if the Potatoes Are Tender?
When cooking potatoes, whether you are boiling, roasting or sautéing, you can check if they are tender by poking them with a fork. If the fork goes through to the center, then the potatoes are tender and ready to eat. If not, continue cooking the potatoes until fork tender.
Can You Prepare Roasted Potatoes the Day Before?
Yes! Boil the potatoes, drain and let cool. Store in a covered dish in the refrigerator for 1-3 days. When you're ready to roast the potatoes, toss with oil, vinegar, salt and pepper and roast at 450 degrees F. Since the potatoes are cold, they may need an extra 5-10 minutes to roast.
Can I use a different kind of potato?
I love to use yukon gold potatoes because the skin is soft and the flesh is moist and flavorful with a touch of sweet. But, you can substitute whatever kind of potato you would like, such as russet or red potatoes. You can even use baby potatoes.
Can I use a different kind of oil?
Yes, feel free to use your favorite oil that has a high smoke point, such as vegetable oil, canola oil, or even ghee.
Can I use a different kind of vinegar?
Yes, you can substitute apple cider or malt vinegar.
What to Serve with Salt and Vinegar Roasted Potatoes.
If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊
Crispy Salt and Vinegar Roasted Potatoes
- 2 ½ pounds yukon gold potatoes, cut into 1-2 inch pieces (about 5 potatoes)
- 1 cup + 3 tablespoons white distilled vinegar
- 1 tablespoon + 1 teaspoon kosher or sea salt
- 3 tablespoons olive oil
- ½ teaspoon black pepper
- for serving: fresh chopped chives, flakey sea salt and sour cream
- Add the potatoes, vinegar and 1 tablespoon of salt to a large pot and add water to cover by 1 inch. Bring to a boil, reduce to medium-high heat and simmer until fork tender, about 25-30 minutes.
- Preheat the oven to 450 degrees. F and line a baking sheet with parchment.
- Drain the potatoes and return to the pot. Add 3 tablespoons olive oil, 1 tablespoon of vinegar, 1 teaspoon salt, and ½ teaspoon black pepper; toss together. It's okay if the potatoes fall apart.
- Transfer the potatoes to the prepared baking sheet and spread into a single layer. Bake for 25-30 minutes, or until crispy. Once done, toss the potatoes with the last 2 tablespoons of vinegar.
- Garnish with chives and flakey sea salt, if using. Serve with sour cream.