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Salt & Vinegar Crispy Potatoes

  • Author: Camille Styles


We’ve mastered the art of keeping your potatoes full of flavor AND texture with these crispy salt and vinegar spuds. 



  • Extra-virgin olive oil
  • 1/4 cup apple cider vinegar, plus more for drizzling
  • 1-2 pounds baby potatoes, halved 
  • Kosher salt and freshly ground black pepper
  • Chopped chives for garnish


  1. In a large cast iron skillet, add enough olive oil to coat the bottom by about 1/4 inch. Heat on medium until it comes to a shimmer, then sprinkle an even layer of salt across the bottom of the pan and a few grinds of black pepper. Lay the potatoes cut side down in the pan and leave them, undisturbed, for 10 minutes.
  2. When the cut side of the potatoes has browned, turn heat to low, add 1/4 cup vinegar to the pan, and cover.
  3. Cook for 15 minutes, covered. You’ll know they’re done when they’re tender inside. Transfer to serving dish. If desired, drizzle with another couple of tablespoons of vinegar, a pinch of flaky salt, and chives. Enjoy!