Crispy Salt and Vinegar Potatoes

Name: Crispy Salt and Vinegar Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lbs of small potatoes; 1 cup white vinegar; 1 tablespoon salt; Vegetable oil for frying; Additional salt for seasoning after frying

Highlighted under: Comfort Food

I absolutely love making crispy salt and vinegar potatoes! The combination of tangy vinegar and a sprinkle of salt makes for an irresistible snack or side dish. Whenever I prepare these, I look forward to that crunchy exterior and the soft, fluffy interior. It’s a simple recipe that never fails to impress. Plus, the aroma that fills my kitchen is simply mouthwatering. I'm excited to share this satisfying comfort food with you, perfect for any occasion!

Created by

Ella

Last updated on 2026-02-07T22:33:27.901Z

When I first tried crispy salt and vinegar potatoes at a local cafe, I was blown away by how the flavors blended perfectly. I couldn’t shake the idea of recreating them at home, and after several attempts, I discovered that soaking the potatoes in vinegar before cooking helps them achieve that signature tanginess. It’s a game changer!

Another tip I found is to double-fry the potatoes. The first fry cooks them through, and the second fry gives that coveted crunch that keeps everyone coming back for more. Trust me, once you try this method, you’ll never go back!

Why You Will Love These Potatoes
The perfect balance of salty and tangy flavors.
A satisfyingly crispy texture that pairs well with any meal.
Easy to make and crowd-pleasing for gatherings.

Understanding the Vinegar Soak

Soaking the potatoes in vinegar is a crucial step that enhances their flavor while contributing to the final crispiness. The acetic acid in the vinegar begins to break down the potato skins, allowing for a crunchier texture when fried. Aim for at least 30 minutes of soaking, but if time permits, extending this to several hours can improve flavor concentration. Make sure the potatoes are fully submerged, perhaps using a plate to weigh them down inside the pot.

This soak also helps in reducing the cooking time significantly. If you're in a rush, cutting larger potatoes into smaller chunks can help speed the process while still ensuring they soak up the tangy flavor. Just maintain a balance—too much soaking may result in overly vinegar-flavored potatoes, so adjust the soaking time based on your preference.

Mastering the Frying Technique

Getting the oil temperature right is essential to achieving the desired crispiness. Using a deep-fry thermometer, ensure the oil hits the 350°F mark before adding the potatoes. For best results, fry the potatoes in smaller batches; this ensures the temperature remains steady and prevents steaming, which can happen if you overcrowd the pot. If you notice the oil temperature dropping below 325°F, give it time to reheat before continuing to fry.

After the initial frying, don’t be tempted to skip the second fry! This step is what transforms the potatoes from merely cooked to perfectly golden and crunchy. Once removed from the oil, I always let them rest briefly on a cooling rack to allow excess oil to drip off, but you can also use paper towels if that’s what you have on hand.

Ingredients

For the Potatoes

2 lbs of small potatoes
1 cup white vinegar
1 tablespoon salt
Vegetable oil for frying
Additional salt for seasoning after frying

Instructions

Steps

Prepare the Potatoes

Wash and scrub the small potatoes. In a pot, combine the potatoes and vinegar, ensuring they are covered. Let them soak for at least 30 minutes.

Fry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Drain the potatoes and pat them dry with a towel. Fry them in batches for about 10-12 minutes until they are tender but not browned.

Crisp Them Up

Remove the potatoes from the oil and let them rest for a few minutes. Increase the oil temperature and fry the potatoes again for another 3-5 minutes until they are golden brown and crispy.

Season and Serve

Remove the fried potatoes from the oil, drain on paper towels, and season immediately with salt. Serve warm with extra vinegar on the side if desired.

Pro Tips

For extra flavor, try adding garlic powder or dried herbs to the potatoes before frying.

Storage and Reheating Tips

Leftover crispy salt and vinegar potatoes can be stored in an airtight container in the refrigerator for up to three days. However, it's important to note that their crispness won't last long, so for the best quality, reheat them in an air fryer or a preheated oven at 375°F for about 10-12 minutes. This method helps restore their crunch, unlike microwaving, which can make them soggy.

If you plan to make these potatoes in advance, consider cooking them through the initial frying step and then freezing them. Arrange the cooled fried potatoes in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. When you're ready to enjoy them, you can fry them directly from frozen for a quick and satisfying treat.

Flavor Variations

While salt and vinegar is a classic pairing, you can customize the flavors with a few tweaks. For a garlic-infused version, add minced garlic to the vinegar soak; this will impart a subtle complexity to the flavor profile. Alternatively, try experimenting with different vinegars such as malt vinegar for a richer taste or apple cider vinegar for a fruity twist.

For those who enjoy a bit of heat, consider adding a sprinkle of cayenne or smoked paprika after frying. These spices can elevate the potatoes, giving them an extra kick that pairs wonderfully with the tang of the vinegar. This flexibility allows you to adapt the dish to suit your taste or the theme of your meal.

Questions About Recipes

→ Can I use other types of vinegar?

Yes, you can experiment with apple cider vinegar or malt vinegar for varied flavors.

→ What type of potatoes work best?

Small waxy potatoes like New potatoes or fingerlings are ideal for this recipe.

→ Is it necessary to double fry the potatoes?

While it's not necessary, double frying helps achieve that perfect crunch.

→ Can I make these ahead of time?

These are best served fresh, but you can prepare the soaked potatoes in advance and fry them right before serving.