A savory tribute to one of my favorite salty snacks! If I'm craving a bag of chips, the flavor that I'm reaching for is salt and vinegar (specifically the kettle-cooked Siete Foods salt and vinegar chips – if you haven't tried them you're missing out)! These crispy oven-roasted potatoes are a craveable side the whole family will love!


  • 2 lbs small yellow potatoes halved
  • 1 1/2 cup apple cider vinegar + 3 tbsp
  • 2 tbsp sea salt divided
  • 2 tbsp avocado oil
  • Garnish: chives + flaky sea salt


  • Add the potatoes to a large pot and cover with about an inch of water
  • Stir in 1 1/2 cups of apple cider vinegar and 1 tbsp sea salt
  • Bring to a boil then reduce to a simmer and simmer for about 20 minutes until the potatoes are fork tender
  • Preheat your oven to 425
  • Drain your potatoes and let them cool for 5-7 minutes (they will continue to steam and release more water – this is great for ensuring they get crispier in the oven)
  • Stir in 2 tbsp avocado oil and 1 tbsp salt, ensuring the potatoes are evenly coated
  • Add the potatoes to a baking sheet, being careful not to overcrowd the pan (you want space in between them so they will crisp and not steam – you may need to use two baking sheets)
  • Flip the potatoes so that the flat side is facing down
  • Roast in the preheated oven for 45 minutes, until crisped to your preference
  • Remove from oven and toss with remaining 3 tbsp vinegar
  • Return to the oven for another 10-15 minutes
  • Remove from the oven and season generously with flaky sea salt
  • ENJOY!

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