These Crispy Salt-and-Vinegar Potatoes are made with 4 simple pantry ingredients to take potatoes from the usual everyday to wow. The best crispy potatoes recipe!
I’m in potato love. I’ve made this recipe at least twice per month since it came out. The potatoes are crispy on the outside with a soft fluffy interior seasoned with flaky sea salt and vinegar. It’s the best fish and chips you’ll eat without the fish.
This recipe is so good that ketchup can be tagged out of the game and left in the fridge for other use.
We eat a ton of potatoes around here … I’m Scottish what can I say? My go to of a quick bake in the oven with olive oil, seasoning salt, and crushed red pepper flakes has been formally replaced by this recipe.
The tang of vinegar with the salt is totally reminiscent of salt and vinegar chips, but a way healthier version.
The best part of this recipe is how responsive everyone is to it. It is well loved by kids and adults alike from the tangy vinegar and saltiness coming together for a perfection of potato flavour.
Tips for the ultimate crispy potatoes?
The potatoes need to be drained and then immediately placed back into the hot pot so that the hot steam dried the exterior of the potatoes. This drying process is what allows the potatoes to become fully coated in fat (butter or oil) and will result in a very crispy exterior. This one small step is well worth the 5 seconds it takes.
More crispy potato recipe:
Looking for another flavour bomb for potatoes? Check out this One Pan Harissa Chicken, Potatoes and Veg recipe as the potatoes are insanely good. Other family favourites include these 5-Ingredient Muffin Tin Potatoes and these Cheesy Tomato Basil Potatoes.
Tangy, salty, and completely delicious crispy potatoes.
- 2 lbs Yukon Gold potatoes*, halved or quartered if larger in size
- 1 cup white vinegar
- 2 tbsp white vinegar
- 1 tbsp kosher salt
- 2 tbsp unsalted butter
- 1 pinch flaky sea salt**
- 2 tbsp sliced fresh chives, optional for garnish only
Add potatoes, 1 cup vinegar, and kosher salt in a large pot. Cover by 2" with water. Bring to a boil, reduce heat, and simmer for 20 minutes.
Drain, allowing the steam to dry the potatoes for a minute or two.
Heat butter in a larger frying pan to medium hight heat. Add potatoes and season with kosher salt and pepper. Fry potatoes until golden brown and crisp.
Place in a serving dish and top with 2 tbsp vinegar, chives (if using), and flaky sea salt.
* I've used small nugget potatoes, halved, or creamers as shown in the photo but most potatoes will work if you're consistent with their size.
** Such as Maldon.
Recipe from: Bon Appetit
*This recipe’s photos were updated July 2017.