Salt & Vinegar Roasted Potatoes Recipe – Easy Side Dish Idea

Tangy, Crispy, Irresistible

Roasted potatoes are one of those universal comfort foods—simple, hearty, and endlessly versatile. Whether served at cozy family dinners, passed around during game-day gatherings, or enjoyed as a snack on a chilly evening, they bring warmth and satisfaction to the table. Their golden, crispy edges and fluffy interiors make them a timeless favorite across cultures.

But sometimes, a classic deserves a bold twist. Enter Salt & Vinegar Roasted Potatoes, a dish inspired by the tangy punch of salt & vinegar potato chips. This recipe takes the familiar comfort of roasted potatoes and elevates them with sharp, mouthwatering flavor. The result is a side dish that’s both nostalgic and exciting, offering the perfect balance of crunch and tang.

What Are Salt & Vinegar Roasted Potatoes?

Salt & Vinegar Roasted Potatoes are bite-sized spuds roasted until golden and crispy, infused with vinegar tang, and seasoned generously with salt. Unlike traditional roasted potatoes, which rely on herbs or garlic for flavor, this version leans into acidity for a sharp, refreshing twist.

The uniqueness lies in the balance: the crunchy texture of roasted potatoes paired with the bold, tangy flavor of vinegar. Each bite delivers a satisfying crispness followed by a zing that wakes up the palate. It’s a playful take on a comfort food staple, bridging the gap between a hearty side dish and a snack-worthy treat.

The History of Salt & Vinegar Flavor

The salt & vinegar flavor has its roots in British snack culture, where vinegar has long been paired with fried potatoes like chips and crisps. By the mid-20th century, salt & vinegar potato chips became a global phenomenon, loved for their sharp, addictive taste.

As the flavor gained popularity, cooks began experimenting with ways to bring it into homemade recipes. Roasted potatoes became a natural fit, offering a healthier, oven-baked alternative to chips while still delivering the same tangy satisfaction. Today, salt & vinegar roasted potatoes are a modern fusion of tradition and innovation.

Choosing the Right Potatoes

The choice of potato determines texture and flavor:

• Russet Potatoes: Starchy and fluffy, great for crisp edges.
• Yukon Gold: Creamy and buttery, ideal for richer flavor.
• Red Potatoes: Waxy and firm, hold shape well but less fluffy.

Tip: Use small potatoes or baby potatoes. They roast faster, crisp more evenly, and deliver bite-sized perfection.

The Role of Vinegar & Seasonings

Vinegar is the star of this recipe, and different types offer unique profiles:

• Malt Vinegar: Classic, sharp, and slightly sweet.
• Apple Cider Vinegar: Fruity and mellow.
• White Vinegar: Clean and strong.
• Rice Vinegar: Mild and slightly sweet.

Salt also matters—sea salt adds crunch, while kosher salt provides clean flavor.

Expert Tip: Parboil potatoes in vinegar water before roasting. This infuses them with tang from the inside out, ensuring every bite is flavorful.

Step-by-Step Guide: Making Salt & Vinegar Roasted Potatoes

1. Parboil Potatoes: Boil small potatoes in water mixed with vinegar (about 1 cup vinegar to 6 cups water) for 10 minutes until just tender.
2. Drain & Dry: Drain thoroughly and pat dry to remove excess moisture.
3. Season & Toss: Toss potatoes with olive oil, salt, and a little extra vinegar.
4. Roast: Spread on a preheated baking sheet. Roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp.
5. Finish: Splash with a bit more vinegar and sprinkle with sea salt before serving.
6. Serve: Enjoy hot as a side dish or snack.

Tip: Preheating the baking sheet ensures maximum crispiness by searing the potatoes immediately.