Crispy Salt & Vinegar Potatoes
Potatoes are dreamy — there’s no way around it. From mashed potatoes to french fries to chips, these little spuds know how to make our palates very happy.
One of my favorite potato chip flavors is salt and vinegar. The saltiness against the acidity of the vinegar makes them wildly addicting and kicks back so much flavor in every bite. So I decided to translate my favorite potato chip into a hearty snack. Because who doesn’t love another way to make potatoes?
Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor.
Garnish them with
chives
Crispy Salt & Vinegar Fingerling Potatoes
Serves 6
Nutritional Info
Ingredients
- 2 pounds
fingerling potatoes, cut in half
- 1 tablespoon
kosher salt
- 1 cup
distilled white vinegar
Water, enough to cover potatoes by an inch
- 2 tablespoons
olive oil
Salt, to taste
Chives, for garnish
Instructions
Add the halved potatoes, kosher salt, and vinegar to a large pot. Add enough water to cover the potatoes by an inch and bring to a boil. Boil for 25 to 30 minutes or until fork-tender.
Drain potatoes. Pat them dry with paper towels or a clean dish cloth. Preheat the oven to 425°F, and line a baking sheet with parchment paper.
Mix the potatoes with olive oil until generously coated. Evenly spread the potatoes out onto the prepared baking sheet. Bake for 25 minutes. After 25 minutes, broil the potatoes until crispy, stirring every five minutes to ensure that they don't burn. Allow them to crisp up to your liking — this might take anywhere from 5 to 15 minutes. Once they are crispy, remove them from the oven. Season with additional salt to taste. Sprinkle with chives.
Recipe Notes
Adapted from Bon Appétit.