Twice Roasted Salt & Vinegar Potatoes

When I initially hear “twice roasted potatoes” I don’t even get close to thinking potato chips, but that’s where this recipe started, and here’s where it’s ended up. These are crispy, vinegary, salty twice-roasted potato “chips” that take just a bit of extra effort, but are so insanely worth it.

They are a new, healthy, simple way to prep potatoes (as if there aren’t enough potato recipes already on this planet) and they are perfect as a snack, appetizer, or even side dish. Once you try them you might be hooked, which is why I recommend trying them at least once 😉

About classic roasted potatoes

Traditional roasted potatoes are made by boiling potatoes until they are soft, roughing up the edges so that they crisp in the oven, tossing them in oil and salt and then roasting until they are golden brown.

This recipe is tried and true, you can’t mess it up, and it is so so good.

But this recipe takes that method one step further. First it roasts the potatoes according to the traditional method, but then it combines them with a binder, and roasts them again for ultimate crisp. It’s like potato heaven, twice-baked potato heaven.

Ingredients you will need for these salt & vinegar roasted potatoes

This recipe is PACKED with flavor, but the ingredients are minimal. Here is everything you need to make this potato “chip” recipe:

• 2 large russet or Yukon gold potatoes
• 2-3 tbsp avocado oil
• Salt & pepper to taste
• 1 large egg
• 1-2 tbsp white wine vinegar
• A generous amount of black pepper
• Salt to taste

The first step to prepare the potatoes

We first have to get the potatoes crispy, before we can get them even crispier. Here’s how to make that process seamless and simple:

• Dice up the potatoes into 1′ cubes. Bring a large pot of water to a boil, salt the water generously.
• Boil the potatoes for 6-8 minutes or until fork tender, then drain and scatter them on a parchment lined baking sheet.
• Preheat an oven to 425F. Toss the potatoes in avocado oil, salt and pepper. Roast for 20 minutes or until golden brown, tossing halfway through. Remove them from the oven but leave the oven on.

How to make the roasted salt & vinegar potato “chip” mixture

After the potatoes have been roasted, it’s now time to mix them with the egg binder and the vinegar. It’s best to follow the following:

• Let the potatoes cool slightly, before adding them to a bowl with the egg and the vinegar. Generously add in a few twists of pepper and half mash/half mix the mixture together, until it is chunky.
• Pour this mixture onto another parchment lined baking sheet and form into a connected sheet of potato. It should be about 1cm high. Season with salt and put back in the oven.

Tips on how to form this potato sheet

The best way to form this potato mixture “layer” is to use a fork or spatula to first mash down the potato mixture, and then use a bench scraper or spatula to form the edges.

You want the potato mix to still show some roasted chunks, but you want everything to be in one piece so that when it cooks, the chunks come together.

When you have formed a shape you like, gently pat it down with the spatula or fork to make sure that the mixture is sticking and the thickness is even.

How to finish this twice-roasted potato recipe

Once you have formed the potato mixture, it’s just one more roast before you are finished. Just:

• Roast this potato mixture for another 20-25 minutes or until golden on top.
• Slice into triangles and serve!

Looking for other side dishes & snacks?

You are definitely at the right blog – here are a few of my most recent favorites!

And that’s it for this roasted potato recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3