Salt and vinegar potatoes made with tangy vinegar, fresh ground black pepper and coarse sea salt are packed with flavor!
This salt and vinegar potatoes recipe is an easy weeknight side dish bursting with salt and vinegar flavor and is be the perfect addition to any meal! Serve them alongside some slow cooker cube steak or caprese chicken, with almond clusters for dessert!
Salt and Vinegar Potatoes
Salt and Vinegar Potatoes
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Why you’ll love this recipe!
📌 Tangy, salty, and creamy all at once!
📌 Easy enough for a great weeknight side dish.
📌 Versatile! Use whatever kind of potato you have on hand or that is on sale.
Salt and Vinegar Potatoes Ingredients
- Potatoes – Baby potatoes, halved. We used honey gold but you can play around with different kinds.
- Vinegar – Distilled white vinegar.
- Salt – Kosher salt and coarse sea salt
- Oil – Olive oil; vegetable oil would also work in a pinch.
- Pepper – Freshly ground black pepper.
- Chives – Chopped fresh chives.
How do you make salt and vinegar potatoes? (step-by-step directions)
⭐ First, place potatoes in a large pot. Add the white vinegar and kosher salt and add enough cold water to cover the potatoes.
⭐ Next, bring the water to a boil and reduce heat. Cook until just fork tender. Drain and pat the potatoes dry.
⭐ Then, spread the potatoes on a lined baking sheet and drizzle with olive oil. Sprinkle with ground black pepper and toss to coat. Roast potatoes in the oven until crispy.
⭐ Finally, sprinkle potatoes with coarse sea salt and chopped chives and serve.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
What type of potatoes are best?
We like baby potatoes for this recipe because the skin gets crispy and the inside stays buttery but any variety of baby potato will work great.
How tart is the salt and vinegar flavor?
These potatoes have just the right amount of vinegar tartness! Less than what you’d taste in a salt and vinegar potato chip but just enough to give these a really unique and tasty flavor.
Can I make salt and vinegar roasted potatoes ahead of time?
Salt and vinegar potatoes are best enjoyed right from the oven. If you want to experience that crispy outside and buttery inside, eating them fresh is your best option.
Storage and leftovers
How long do salt and vinegar potatoes last?
Leftovers will keep in the fridge for up to 4 days. Store in an airtight container in the refrigerator.
How to reheat salt and vinegar potatoes?
The microwave will work but to crisp them back up, try reheating them in the air fryer or frying them on the stove in a little butter or oil.
Can you freeze potatoes?
We do not recommend freezing this recipe.
Tips and tricks
✅ Make these loaded by finishing with shredded cheese, crumbled bacon and sour cream!
✅ Use different kinds of potatoes – Honey gold is what we used but baby reds or a medley color mix would be a fantastic option.
✅ Throw these on the grill instead of in the oven to crisp them up and add a little smoky grilled flavor.
✅ Add an extra cup of vinegar when boiling for an even tangier vinegar finish!
Frequently asked questions
Can I use apple cider vinegar instead of white vinegar?
While the recipe calls for white vinegar, you can substitute it with apple cider vinegar if you prefer. However, note that it may slightly alter the taste of the potatoes.
Can I use other types of oil instead of olive oil?
Yes, you can use other types of oil such as vegetable oil, canola oil, or avocado oil as a substitute for olive oil. Choose an oil with a mild flavor that can withstand high heat for roasting.
Can I add other seasonings or spices to enhance the flavor?
Absolutely! Feel free to experiment with additional seasonings and spices to customize the flavor of the potatoes. Some popular options include garlic powder, paprika, dried herbs like thyme or rosemary, or even a sprinkle of Parmesan cheese.
Can I make a larger batch of salt and vinegar potatoes?
Yes, you can easily scale up the recipe to make a larger batch. Adjust the ingredient quantities accordingly and ensure you have a large enough pot and baking sheet to accommodate the increased amount.
Can I use frozen potatoes instead of fresh baby potatoes?
We do not recommend using frozen potatoes in this recipe. Frozen potatoes may have a different texture and could become too mushy when boiled and roasted.
Can I use this recipe for larger potatoes instead of baby potatoes?
While baby potatoes are recommended for this recipe, you can use larger potatoes as well. Keep in mind that the cooking time may vary, and you may need to adjust the boiling and roasting times accordingly.
Alternatively, you can cut the larger potatoes into smaller pieces before boiling.
What to eat with roasted salt and vinegar potatoes (serving suggestions)
These salt and vinegar potatoes are the perfect side dish to any meal you might be making. We like to enjoy them with sheet pan meatloaf, rib eye steaks, or smoked chicken thighs!
More delicious potato recipes
- Twice baked potatoes
- Mashed potatoes
- Funeral potatoes
- Smashed potatoes
- Air fryer sweet potato fries
- See all our potato recipes!
Other awesome side dishes to try
- Crispy fried tofu
- Air fryer frozen french fries
- Garlic noodles
- Instant pot rice
- Fruit salad with honey lime dressing
- See all our side dish recipes!
Tools we love
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
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How to Make Salt and Vinegar Potatoes
Salt and Vinegar Potatoes
Ingredients
- 2 pounds baby potatoes halved (we used honey gold)
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- freshly ground black pepper
- optional finishes: coarse sea salt, chopped fresh chives
Instructions
- Place the potatoes in a large pot along with the white vinegar and the kosher salt. Add enough cold water to the pot to cover the potatoes by about 1".
- Bring the water to a boil, reduce heat and cook until just fork tender, about 20 minutes. Drain and pat the potatoes dry.
- Spread the potatoes on a lined baking sheet, drizzle with oil, sprinkle with ground black pepper, and toss to coat. Roast at 450℉ until crispy, about 25 to 30 minutes.
- Sprinkle with coarse sea salt and chopped chives before serving.
Notes
Nutrition
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Salt and Vinegar Potatoes
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Sharina says
I got these salt and vinegar potatoes paired with cube steak and they were soooo good! These seasoned potatoes perfectly fit the juiciness and tenderness of the cube steak!
Kristen says
I love salt and vinegar chips so when I saw this I knew I had to make them and it did not disappoint, it was delicious.
Olivia says
I’m so glad I found this recipe! Salt and vinegar chips are my favorite so I knew I would love these potatoes! They tasted amazing and were so easy to make too!