Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Victor Protasio

Recipe Summary

10 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Whisk 3 tablespoons each 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.

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

  • Toss potatoes with remaining 1 tablespoon each vinegar and oil on 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.