Salt and Vinegar Potatoes

These Salt and Vinegar Potatoes are tangy, tender, and utterly addictive, with creamy centers and a perfect vinegary bite that keeps you reaching for one more. Boiled until just tender and finished in a skillet to brown, then sprinkled with flaky sea salt and fresh chives for serving, this classic side dish proves that simple ingredients can deliver incredible flavor. Comforting, nostalgic, and irresistible, they’re the perfect addition to any meal.

Easy Salt and Vinegar Potatoes Recipe

If you’re craving a snack with a kick these salt and vinegar potatoes are the perfect blend of tangy and savory. Whether you’re making them crispy in a skillet on the stovetop or roasting in the oven, they end up being soft and tender on the inside with a crispy exterior and tangy flavor in every bite. This easy potato recipe is a classic choice for anyone who loves that zesty, mouthwatering combo of salt and vinegar! Perfect as a side dish, snack, or even a party appetizer.

Key ingredients you’ll need to make Salt and Vinegar Potatoes: (Scroll down for the full printable recipe card with exact quantities).

Potatoes – Two pounds baby potatoes or small red potatoes.
Salt – Plain table salt plus flaky sea salt for garnishing.
Vinegar – White distilled vinegar for a tangy vinegary flavor.
Oil – Olive oil for browning. You could also use vegetable oil or peanut oil with butter.
Pepper – Freshly ground black pepper to balance the flavor.
Garnish – Chopped fresh chives or parsley for garnishing.

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How to Make Salt and Vinegar Potatoes Recipe

Prep Potatoes – Rinse potatoes, then quarter. Place them into a large pot.
Add Water, Vinegar and Salt – Cover the potatoes with cold water, one cup vinegar and salt.
Boil Potatoes – Bring to a boil and cook with the lid offset for around 8 minutes or just until the potatoes are fork tender. Drain the potatoes.
Brown – Heat the olive oil in a skillet over medium-high heat. Add the drained potatoes cut side down in a single layer. Crisp turning carefully to brown on all sides or just until a crust has formed.
Serve – Finish with flaky salt, black pepper and chives or parsley and serve warm.

Kitchen Equipment to Make Salt and Vinegar Roast Potatoes

Large pot.
Sharp knife and cutting board.
Measuring cups and measuring spoons.
Large skillet. A cast iron skillet is especially helpful for a crispy crust.

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Recipe Variations, Tips and Substitutions

Potatoes – Use similar size potatoes so they cook evenly. Make an effort not to overcook them when boiling or they can fall apart when browning. You could also use russet potatoes or waxy fingerling potatoes.
Salt – It’s important to salt the water generously for the best flavor. You can adapt the amount to your taste.
Butter – You can use a combination of butter and olive oil to add richness and balance the tangy flavor.
Vinegar – You can use malt vinegar or apple cider vinegar, which will give a slightly milder flavor.
Fresh Herbs – Fresh herbs add a pop of color and freshness to the crisp potato. You can use parsley or chives to garnish the top.
Serving Options – I’ve served these potatoes with picks as an appetizer as well as pairing them with burgers. grilled meats and seafood.
Dipping Sauces – Serve with ketchup, comeback sauce, sour cream or any of your favorite dipping sauces.

Storage and Leftovers

Leftovers – Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
Reheating – Reheat gently in a skillet on the stovetop to crips the potatoes, in an air fryer, a preheated oven or in the microwave with a small pat of butter.
Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Potato Recipes to Make

BBQ Stuffed Baked Potatoes are a complete meal.
Classic Au Gratin Potatoes perfect for holidays and entertaining.
Swiss Cheese Mashed Potatoes are creamy with just a hint of Swiss cheese flavor.
Crispy Garlic Parmesan Fries can be enjoyed as a side dish or an appetizer.
This recipe for Creamed Potatoes and Peas is a retro favorite.
Add a little kick to your side dishes with these Green Chile Queso Potatoes.
Garlic Parmesan Crispy Smashed Potatoes made on the grill.
Sour Cream and Onion Potato Casserole can be made ahead of time then baked just before serving.
Grilled Potato Kabob Recipe from McCormick.

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