These Salt and Vinegar roasted potatoes are crispy, tangy and all round delicious. Perfect as a side or served as finger food with a dip!
Salt and Vinegar Potatoes Ingredients
If your favourite crisp/chip flavour is salt and vinegar you’re gonna LOVE these potatoes. They capture that iconic salty, tangy, vinegary goodness and transform it into crispy golden roasted potatoes. Yes, true love really does exist. First things first, let’s take a quick look at what you’ll need:
- Potatoes – Any type of baking potato works here (i.e. Maris Piper/Russet)
- Vinegar – You’ll want to use a distilled white vinegar. Here I use Sarson’s (photo below) which is readily available in most UK supermarkets. In general though it’s a plain white vinegar you’re looking for.
- Salt – I prefer sea salt, especially to garnish at the end. The big flakes give you a nice crunchy hit of salt.
- Olive Oil – To roast the potatoes.
- Chives – To garnish. Don’t forget these, the flavour goes beautifully with the hit of salt and vinegar!
I tend to dice the potatoes into chunks, but you could also use halved baby potatoes. Just stay clear of waxy varieties of potato, I find they don’t crisp up as well.
How to make Salt and Vinegar Potatoes
You’re essentially cooking them in two parts: boiling then roasting. The boiling phase is really important to infuse the salt and vinegar into the potatoes. The roasting of course gets them nice and crispy. As you boil the spuds you’ll notice the smell of vinegar is very powerful, but it does mellow out as the potatoes roast.
When the potatoes are knife tender you’ll want to drain and let the potatoes sit and steam dry. This essentially gives time for the moisture to leave the potatoes, meaning they’ll come out nice and crispy once they roast.
Space them out
Another tip when roasting the potatoes is to space them out on a large tray. Give them room to roast or they’ll all steam together, which prevents them from going crispy.
Process shots: add diced potato to pot (photo 1), pour in vinegar, salt and cold water (photo 2), boil until knife tender (photo 3), drain and steam dry (photo 4), add to tray with oil, salt and pepper (photo 5), roast until crispy (photo 6).
Salt and Vinegar Potatoes FAQ
How vinegary are these potatoes?
I like them quite vinegary, you know ‘go hard or go home’ and all that. If you like salt and vinegar crisps/chips you’ll like these. They’re similar in strength. Nice and tangy, but certainly not overwhelming. You might get a bead of sweat of your forehead, but nothing that won’t stop you devouring the whole batch 😅
How salty are these potatoes?
Difficult to judge as it’s always to taste, but you can make them as salty as you want. The salt as they boil is essential to season the insides of the potatoes, but as for the salt for roasting/serving just work to taste.
Can I make these ahead of time?
They’re at their crispiest when made fresh, but you can allow to cool and store in the fridge/freezer then roast in the oven at at lower temp until crispy again.
Serving Salt and Vinegar Potatoes
Once they’re out the oven garnish with chives and a sprinkle of flaky sea salt. The chives add an extra layer of flavour, whilst the sea salt pulls out the final bit of moisture.
How to serve salt and vinegar potatoes?
Alrighty, let’s tuck into the full recipe for these salt and vinegar potatoes shall we?!
How to make Salt and Vinegar Potatoes (Full Recipe & Video)
Salt and Vinegar Potatoes
- Medium/Large Pot & Colander (for boiling potatoes)
- Large Greaseproof Baking Tray (for roasting potatoes)
- Sharp Knife & Chopping Board (for chives)
Ingredients (check list):
- 2lb / 1kg Baking Potatoes, diced into chunks
- 1 1/2 cups / 375ml White Distilled Malt Vinegar (see notes)
- 1 tbsp Flaky Sea Salt, plus more as needed (see notes)
- 2 tbsp Olive Oil
- 1 tbsp finely diced Chives, to serve
- good pinch of Black Pepper
- Place potatoes into a pot and add 1 1/2 cups vinegar with 3 cups cold water (or enough to just about cover the potatoes). Add in 1 tbsp salt, give it a stir then bring to a boil. Cook until knife tender, around 25mins depending on the size of potato chunks.
- Drain and leave to steam dry for 10mins, but preferably until they completely stop steaming and are cool enough to handle. This is important to allow to moisture to escape so they crisp up in the oven. Preheat oven to 390F/200C.
- Add potatoes to a large baking tray along with 2 tbsp olive oil and a good pinch of salt and black pepper. Give it all a good mix then pop in the oven for 35-45mins, or until golden and crunchy, tossing everything once of twice during.
- Serve with fresh chives and a final pinch of sea salt.
Quick 1 min demo!
- How vinegary are these potatoes? - I think them quite tangy, if you're gonna do salt and vinegar potatoes then go for it. A lot of similar recipes use 1 cup to boil, but in my opinion they don't come out quite vinegary enough. Not enough to shout about anyway. I find 1 1/2 cups hits the sweet spot. As they boil/steam dry they'll smell very strong, but as they roast the vinegar kind of sweetens and they come out perfect. I can't imagine you'll find them too strong, but if you want them more vinegary just drizzle over some more vinegar just before serving.
- How salty are these potatoes? - You definitely need the 1 tbsp to boil so the inside of the potatoes get seasoned well. If you're at all tentative just add a pinch to roast and then only add more to garnish after testing one for seasoning. Much easier to add more salt than take it away!
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