Salt and Vinegar Roasted Potatoes – The salty, tart flavors of salt and vinegar potato chips in a healthier roasted potato version.
I have a weakness for salt and vinegar potato chips. I love them! They’re so salty and tart that they almost make your mouth pucker when you bite into one. I don’t typically buy potato chips at the grocery store, so I don’t have them often. But, when I go to a sub shop, they’re one of my favorite things to get.
Of course, deep fried, salt covered potato chips aren’t a very healthy side dish. So, I thought I would come up with a healthier version. I decided to try salt and vinegar roasted potatoes. They aren’t quite as intense as the potato chips, but they still provide that nice salty, tart flavor. And, since they’re roasted in a little oil instead of deep fried, they’re a healthier option.
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Salt and Vinegar Roasted Potatoes Recipe
- 2 lb. small red potatoes
- 2 tbsp. olive oil
- 3 tbsp. apple cider vinegar divided (white and red wine vinegar would also work)
- 1 tsp. salt divided
- ¼ tsp. ground black pepper
- Preheat oven to 400 degrees F. Cut potatoes into 1 ½ inch chunks.
- In a large bowl, add the oil, 2 tablespoons of the vinegar, ½ teaspoon of the salt, and the pepper. Whisk until well combined. Add the potatoes to the bowl. Stir to evenly coat the potatoes in the vinaigrette.
- Pour the potatoes onto a large baking sheet and spread into an even layer. Cook for 25 minutes. Use a heavy spatula to scrape the potatoes up from the baking sheet and flip them over. Cook for 20 minutes more. Again, use the spatula to scrape the potatoes from the baking sheet.
- Drizzle the potatoes with an additional tablespoon of vinegar and ½ teaspoon of salt. Stir the potatoes to evenly coat them in the additional salt and vinegar.
These potatoes are AMAZING! I could just eat them ALL. So very very good!
thank you for the recipe, I will make it a LOT.
I want to make these as a side dish to your meatloaf recipe. How long should I cook them at 350 degrees?
I lined the baking sheet with parchment paper. Worked great. No mess. Delicious
Fabulous and so much easier than the recipes that call for boiling them in vinegar first. I cubed up russets, unpeeled, because that’s what I had—still delish—super crispy on the outside and soft in the inside. (PS I think my baking sheets look more “chefy” when they get a little grody!)
Fabulous and so much easier than the recipes that call for boiling them in vinegar first. Roasting anything on baking sheets is hard on them really. But it doesn’t affect their performance.
These potatoes were SOOOO good. Love the salt and vinegar flavor and I love that I can have that without blowing my diet on a bag of potato chips.
These salt and vinegar potato flavors were always big on the boardwalk in Maryland. They sold salt & vinegar french fries by the boatload! What a great way to get this same taste at home without all the deep frying. Got to keep this recipe on hand next time I get that salty tart craving.