Salt and vinegar potatoes taste just like your favorite potato chips. These potatoes are a fun new way to reinvent the chips and transform potatoes into a crunchy on the outside, tender on the inside, tangy treat of a side dish served on a supper plate.

crispy salt and vinegar potatoes topped with fresh herbs in a shallow gray bowl

I’ve always loved salt and vinegar potato chips.

What’s not to love about all that salty, tangy flavor?

Why not put all those flavors and textures into a crispy potato side dish?

That’s exactly what these crispy salt and vinegar chips are.

They are easy enough to serve any time but also add a little something special to any holiday table.

Ingredients

To make these you’ll need:

Potatoes– Small potatoes like new potatoes or baby potatoes cut in half
Vinegar– White vinegar
Salt– For the the potato water
Butter– To fry the potatoes in
Freshly cracked pepper and flaked sea salt– To taste
Chives– Chopped chives for garnish. Optional

How to Make

Making these salt and vinegar potatoes has a fairly straight forward two part cooking process.

First, you’re going to boil the potatoes in one cup of vinegar, a tablespoon of salt, and enough water to cover the potatoes by 2 inches in a large pot.

Let the mixture come to a rolling boil and then turn the heat down to medium low to let the potatoes simmer for 20 minutes or until they are fork tender.

Transfer the boiled potatoes to a strainer to drain, and let them rest there for a minute or two while the steam dries them slightly.

While the potatoes drain, heat the butter in a large cast iron skillet over medium high heat.

When the butter melts, stir in the potatoes and season them with salt and pepper.

Fry the potatoes in the butter until they are golden brown and crispy.

Spoon the fried potatoes into a serving dish, and drizzle with the remaining vinegar.

Sprinkle with the flaked salt, and then garnish with the chives.

Enjoy!

a wooden spoon scooping salt and vinegar potatoes out of a shallow gray bowl

Storing

Store leftover potatoes in an airtight container in the fridge for up to 4 days.

Reheat on the stove top, frying in a little melted butter for best results, or in the microwave until warmed through.

a wooden spoon holding up a scoop of salt and vinegar potatoes

Tips and Tricks

Don’t skip letting the potatoes drain for a few minutes in the colander to let the moisture evaporate off. Letting the extra moisture evaporate before frying the potatoes helps get the potatoes nice and crispy when you fry them.
The chives are optional but add a nice extra flavor.
Your potatoes are done when they caramelized a bit on the outside and crisped up.

Other Potato Side Dishes

Salt and vinegar potatoes are one of our favorite ways to add some new flavors to your meal.

Make them and enjoy!

Looking for other cozy potato side dishes?

Try these:

If you’ve tried these SALT AND VINEGAR POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!