Salt & Vinegar Roasted Potatoes

January/February 1999

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We love salt-and-vinegar potato chips; why not use the same flavor combination when roasting potatoes?

Salt & Vinegar Roasted Potatoes

Makes: 6 servings

Active Time:

Total Time:


  • 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • White vinegar to taste
  • Kosher salt to taste


  1. Preheat oven to 450ºF and place a rack in the upper third of the oven.
  2. Toss potatoes in a large roasting pan with oil and pepper.
  3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.


Per serving: 141 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 31 mg sodium; 630 mg potassium.

Nutrition Bonus: Potassium (18% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 fat

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Recipe Categories

Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique

January/February 1999
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