My favorite food? Chips. It might sound odd for someone who loves cooking and whole meals, but I adore the crunchy, salty satisfaction of chips—and these crispy salt + vinegar roasted potatoes capture that same craveable flavor in a more substantial, home-cooked form. They’re tangy, crisp on the outside, tender inside, and come with a smoky smoked-paprika aioli that brings everything together.
I learned to curb my chip addiction during a Whole30 challenge, which pushed me to find snacks that were both satisfying and easier to stop eating when I wanted to. These potatoes are one of those discoveries: they taste indulgent but are made from simple ingredients you can control. Serve them as a side, a snack, or an appetizer—either way, they’ll disappear fast.
- 2 lbs small red potatoes or baby red potatoes, halved or quartered if large
- 1 cup + 2 Tbsp distilled white vinegar
- Water for boiling
- Kosher salt, to taste
- 2 Tbsp olive oil
- 1 cup safflower oil, or another neutral-flavored oil such as light avocado oil or light olive oil (not extra virgin)
- 1 egg, at room temperature (see notes on raw egg safety)
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 lemon, juiced
- Kosher salt, to taste
- Preheat the oven to 425°F (220°C).
- Place the potatoes, 1 cup vinegar, and 1 Tbsp kosher salt in a medium saucepan. Add enough water to cover the potatoes by about 1 inch. Cover and bring to a boil. Once boiling, add a pinch of salt, replace the lid, and simmer until the potatoes are fork-tender but not falling apart, about 10 minutes.
- Drain the potatoes in a colander and let them steam off and cool slightly until they stop releasing most of their steam.
- While the potatoes cool, prepare the aioli. Place a small bowl of hot tap water in the sink and set the uncracked egg into it for 2–3 minutes to bring it closer to room temperature.
- Crack the room-temperature egg into a blender or food processor with 1/4 cup of the safflower oil. Blend briefly until combined.
- With the blender or processor running, slowly stream in the remaining 3/4 cup oil. Pour as slowly and steadily as possible; the slower the pour, the thicker the emulsion. If the oil is added too quickly, the aioli may not emulsify. When finished, it should resemble mayonnaise.
- Add the minced garlic, smoked paprika, lemon juice, and kosher salt to taste. Blend again until smooth. Transfer the aioli to the fridge while you finish the potatoes.
- On a large baking sheet (lined with parchment if preferred), spread the cooled potatoes in a single layer. Drizzle with 2 Tbsp olive oil and gently toss to coat. Season lightly with kosher salt and freshly ground black pepper.
- Roast in the preheated oven for about 30 minutes, turning once halfway through, until the potatoes are golden brown and crisp on the edges.
- Remove the tray from the oven, drizzle the potatoes with the remaining 2 Tbsp vinegar, and toss briefly to coat evenly.
- Serve immediately with the smoked paprika aioli on the side for dipping. Enjoy!
To get maximum crispiness, make sure the potatoes are well-drained and have lost most of their steam before roasting—excess moisture prevents browning. Use a neutral oil with a high smoke point for the aioli; safflower or light avocado oil works well. For a more intense vinegar punch, you can increase the final drizzle slightly, but add it after roasting so the potatoes retain their crisp texture.
The aioli is a classic mayonnaise-style emulsion made with a raw egg. If you are concerned about raw eggs, use a pasteurized egg or purchase a pasteurized liquid egg product, or substitute store-bought mayonnaise and stir in the garlic, smoked paprika, and lemon juice to taste.
These potatoes are versatile: sprinkle chopped fresh parsley, chives, or dill just before serving for brightness. Swap smoked paprika for sweet paprika or add a pinch of cayenne for heat. They make a great side for grilled fish, roasted chicken, or can be served as a party appetizer with toothpicks and extra aioli for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–12 minutes to help them crisp up again. The aioli will keep refrigerated for up to 3 days; whisk it briefly before serving if it separates slightly.
A food processor or high-speed blender makes the aioli straightforward, but you can also whisk by hand while very slowly streaming in oil—expect to spend more time and elbow grease. A roomy baking sheet ensures the potatoes roast rather than steam; give them space in a single layer for the best texture.