Salt-and-Vinegar Chips Get a Whole New Look

Yahoo Food

Rochelle Bilow, recipe by Dawn Perry, photo by Christina Holmes

Everyone knows that the best potato chips are salt-and-vinegar potato chips. So embrace that knowledge and make the most delicious version of roasted potatoes there is: Make crispy baby Yukon golds, burnished on their edges and with a proper bite. You won’t regret it.


SEE MORE: 18 Healthy, Energy-Packed Breakfast Recipes


CRISPY SALT-AND-VINEGAR POTATOES
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Ingredients:

  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large

  • 1 cup plus 2 Tbsp. distilled white vinegar

  • 1 tablespoon kosher salt, plus more

  • 2 tablespoons unsalted butter

  • Freshly ground black pepper

  • 2 tablespoons chopped fresh chives

  • Flaky sea salt (such as Maldon)

SEE MORE: 16 Recipes to Use Up Leftovers, Clean Out Your Fridge

Preparation: 

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

See more from Bon Appetit:
22 Recipes Everyone Should Know How to Cook
6 Common Brownie Mistakes
18 Fresh, Springy Salads with Seasonal Produce
The Most Common Cooking Mistakes Ever