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 and a little extra salt, and serve them up at your next party as a fun snack! They're naturally vegan and gluten-free, but will easily please a variety of palates. Tell me if you're making these for game day and I'll hurry over with a case of beer and park myself at the snacking station!
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
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.