DoughSeeDough

a balanced plate with room for dessert

Salt & Vinegar Roasted Potatoes

3 Comments


I have two weaknesses in life: sour candy and salt & vinegar chips. Put either of these in front of me, I lose all self-control. I can demolish a bag of Sour Patch Kids in a day (or two) and the same goes for salt & vinegar chips. Obviously, neither of these foods are too good for me. You know, with all the sugar and fat and all…

It finally occurred to me that I should make salt & vinegar potatoes! I’m not sure why this didn’t come to me sooner, but I’m addicted to these. Are you a salt & vinegar chip enthusiast? If so, these are these are the perfect way to jazz up your dinner!

Salt & Vinegar Roasted Potatoes

1 1/2 pounds fingerling potatoes, cut into 1 inch chunks
1 tablespoon olive oil
Freshly ground pepper, to taste
Kosher salt, to taste
White vinegar, to taste*

  1. Preheat oven to 450°F. Toss potatoes in a large roasting pan with olive oil and pepper.
  2. Roast potatoes, stirring occasionally, for about 30 minutes, or until golden brown.
  3. Sprinkle with vinegar and salt to taste and serve immediately.
*I ended up using about 1/4 cup of vinegar, but I love vinegar. I would start with a couple of tablespoons and work your way up from there.
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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

3 thoughts on “Salt & Vinegar Roasted Potatoes

  1. These look soo good. I love salt & vinegar chips, too…a lot!!

  2. Oh yum, what a simple but perfect idea! I’ll have to add these to the menu this week.

  3. made these tonight! super tasty–definitely put a LOT of vinegar on.

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