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Vegan Crispy Salt + Vinegar Potatoes

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  • Author: Eat Drink Shrink
  • Total Time: 50 minutes


  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar or white vinegar, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 pounds mini potatoes or Yukon Gold, cut in half
  • Kosher salt, for serving
  • Minced fresh chives, for serving


  1. Preheat oven to 425 degrees.
  2. In a small bowl, whisk together the olive oil, 2 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a baking sheet, pouring mixture over them, and toss + coat. Arrange the potatoes cut-side down.
  3. Roast until tender when pierced with a fork, 35 to 40 minutes, ensuring you toss potatoes two or three times for an even bake.
  4. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with kosher salt and chives. Serve immediately. 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Aspargus
  • Cuisine: Appetizer


  • Serving Size: 2-4