Salt-and-Vinegar Chips Get a Whole New Look

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.

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Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.


  • 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)

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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.

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