Salt-and-Vinegar Roasted Potatoes


Fair warning, you might be tempted to eat these off your plate with your fingers.

Hands On Time:
10 mins
Total Time:
1 hrs

May we propose a new maxim for cooking: If it tastes great in chip form, then it follows that it will taste great on roasted potatoes. Case in point, this simple recipe, which takes its flavor cues from the eponymous chips. You'll roast the potatoes in a bath of apple cider vinegar, olive oil, and salt, natch. After roasting until crispy perfection, you'll finish them off with a shower of fresh herbs, plus more vinegar and flaky sea salt to amp up that salt-and-vinegar vibe. 

Salt-and-Vinegar Roasted Potatoes Recipe
Victor Protasio


  • ¼ cup apple cider vinegar, divided

  • ¼ cup olive oil, divided

  • 1 ¼ teaspoons kosher salt

  • Freshly ground black pepper

  • 2 pounds fingerling potatoes halved lengthwise

  • ½ cup fresh curly parsley leaves

  • 2 tablespoons chopped fresh oregano

  • 2 tablespoons chopped fresh dill

  • Flaky sea salt, for serving


  1. Preheat the oven to 425 F. Whisk 3 tablespoons each of vinegar and oil in a large bowl until well combined. Season with kosher salt and several grinds of pepper. Add potatoes and toss to coat.

  2. Arrange potatoes, cut sides down, in an even layer on a rimmed baking sheet. Bake until golden on the bottoms and tender when pierced with a fork, 35 to 40 minutes. Let cool for 15 minutes.

  3. Toss potatoes with the remaining 1 tablespoon each vinegar and oil on a baking sheet. Fold in parsley, oregano, and dill just before serving. Top with flaky sea salt. The finished dish can stand at room temperature for up to 1 hour.

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