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roasted potatoes with sour cream

Crispy Salt and Vinegar Roasted Potatoes

Rachel Riesgraf
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.
5 stars
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner / Lunch, Side Dish
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
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