Crispy Salt and Vinegar Roasted Potatoes

The crispiest, most delicious roasted potatoes flavored with salt and vinegar. These potatoes are the perfect side dish and are guaranteed to be a hit so make double because everyone is going to want seconds!

Crispy Salt and Vinegar Roasted Potatoes

Ingredients

Full roasted potato recipe with amounts can be found in the recipe card. 

  • Potatoes. Unlike mashed potatoes that require only fluffy potatoes to be perfect, roasted potatoes can be made with any variety. I still prefer a fluffy potato like Russet potatoes, Maris Piper, Yukon Gold, King Edward, etc. because they will roast to crisp perfection on the outside and have the perfect creamy texture inside.
  • Olive oil. For a truly special event like Christmas or Thanksgiving I always use duck fat to roast my potatoes. The fat gives the potatoes the most incredibly flavor and makes them beyond moreish. However, olive oil, avocado oil, canola oil and even bacon fat is what I use most often during the year.
  • Salt. I used Maldon sea salt but use any salt you prefer.
  • Vinegar. I used classic white vinegar but any light vinegar will work.

How to make roast potatoes

  1. Boil the potatoes. Start by peeling the potatoes with a sharp potato peeler. Cut each potato in half and then each half into 3-4 pieces. I prefer to do this on the bias so that there are lots of angles. These angles will caramelize and crisp up giving you all the crunch. Place the chopped potatoes in a large pot of cold, salted water. Set the pot over medium high heat and bring to a boil. Cook until the potatoes are just tender then drain. Allow the potatoes to steam dry in the colander for 10 minutes then shake to rough up the outside. This will also contribute to the crispiness of the roasted potatoes.
  2. Roast. Preheat the oven to 220ºC/430ºF. Heat a few tablespoons olive oil/fat in a large sheet pan, baking sheet or baking dish (I prefer using metal) for 10 minutes in the hot oven. Carefully place potatoes into the hot oil then generously season with salt and sprinkle over a few teaspoons of vinegar. Toss to coat, make sure they’re in an single layer and then place in the oven and allow to bake for 30-40 minutes, turning half way through roasting, until the potatoes are golden brown and crisp.
  3. Serve. Remove the potatoes from the oven, season to taste and serve immediately.
Boiled potatoes in colander

How do you get crispy roast potatoes

By boiling the potatoes before roasting, you get most of the cooking out the way so their time in the oven is purely there for getting them as crispy as possible. Allowing the potatoes to dry completely in the colander and giving them a good shake will also enhance their crispiness. Wet potatoes will take much longer to roast into crispy perfection and might never get completely crispy. It’s also a good idea to add the potatoes to hot oil so their bottoms start crisping up immediately.

Serving suggestion

Roasted potatoes are the perfect side dish. From roast beef to Parmesan crusted chicken, it adds just the right amount of savory flavor and texture to every dinner plate. Serve alongside your favorite vegetables (like green beans or brussels sprouts) for a delicious meal.

  1. Garlic Rosemary Rump Roast
  2. Bacon garlic sauteed green beans
  3. Roasted Brussels sprouts on cheese sauce with prosciutto crumbs
Crispy Salt and Vinegar Roasted Potatoes with roast beef

Roasted potato recipes

These salt and vinegar potatoes are super simple and delicious but if you prefer using more fresh herbs (rosemary, parsley, thyme) and spices or even sweet potatoes, try any of these recipes:

  1. Curry roasted sweet potatoes
  2. Roast potatoes with herb salt
  3. Bacon fat crispy smashed baby potatoes
Crispy Salt and Vinegar Roasted Potatoes

Crispy Salt and Vinegar Roasted Potatoes

The crispiest, most delicious roasted potatoes flavored with salt and vinegar. These potatoes are guaranteed to be a hit!
4.17 from 18 votes
Print Pin Rate
Course: Side Dish
Cuisine: British
Keyword: Best roast potatoes, Crispy roasted potatoes, roasted potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: 179kcal
Author: Alida Ryder
Servings: 10

Ingredients

  • 2 kg (4lb) potatoes
  • 4 tbsp olive oil
  • 2-3 tsp flaky sea salt
  • 2-3 tbsp vinegar

Instructions

  • Start by peeling the potatoes with a sharp potato peeler. Cut each potato in half and then each half into 3-4 pieces.
  • Place the chopped potatoes in a large pot of cold, salted water. Set the pot over medium high heat and bring to a boil.
  • Cook until the potatoes are just tender then drain.
  • Allow the potatoes to steam dry in the colander for 10 minutes then shake to rough up the outside.
  • Preheat the oven to 220ºC/430ºF.
  • Heat a few tablespoons olive oil/fat in a large sheet pan, baking sheet or baking dish (I prefer using metal) for 10 minutes in the hot oven.
  • Carefully place potatoes into the hot oil then generously season with salt and sprinkle over a few teaspoons of vinegar.
  • Toss to coat, make sure they're in an single layer and then place in the oven and allow to bake for 30-40 minutes, turning half way through roasting, until the potatoes are golden brown and crisp. 
  • Remove the potatoes from the oven, season to taste and serve immediately.

Nutrition

Calories: 179kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 842mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 39mg | Calcium: 24mg | Iron: 2mg