CRISPY BAKED SALT AND VINEGAR POTATOES

Crispy Baked Salt & Vinegar Potatoes - Olivia Adriance

5 from 1 vote

CRISPY BAKED SALT AND VINEGAR POTATOES

A savory tribute to one of my favorite salty snacks! If I'm craving a bag of chips, I’m reaching for 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 crave-worthy side the whole family will love!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Crispy potatoes, Potatoes, Salt and vinegar

Servings:

Author: Olivia Adriance

Ingredients

2 pounds small yellow potatoes, halved
1 ½ cups apple cider vinegar + 3 tablespoons
2 tablespoons sea salt (divided)
2 tablespoons avocado oil
Chives, for garnishing
Flaky sea salt, for garnishing

Instructions

Add the halved potatoes to a large pot and cover with about an inch of water.
Stir in 1 ½ cups of apple cider vinegar and 1 tablespoon of sea salt.
Bring to a boil then reduce to a simmer. Simmer for about 20 minutes, or until the potatoes are fork-tender.
Preheat your oven to 425°F.
Drain your potatoes and let them cool for 5 to 7 minutes in the same pot. They will continue to steam and release more water, which is great for ensuring they get crispier in the oven.
Stir in 2 tablespoons of avocado oil and 1 tablespoon of salt, ensuring the potatoes are evenly coated.
Add the potatoes to a baking sheet, being careful not to overcrowd the pan so they crisp up evenly. Use two baking sheets if necessary. 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 tablespoons vinegar.
Return to the oven for another 10 to 15 minutes.
Remove from the oven and season generously with chives and flaky sea salt.
ENJOY!

Nutrition