I really like potato chips. Actually, let’s back up a bit: I really love snacks. Every week when I make my trek to the grocery store, the word “snacks” is always on the list. I leave it very vague so that I can leave my options open. Everyone does that, right? Probably not. Snacks can be anything from Goldfish or Cheez-its (two of my favorites) to chips and salsa or, simply, potato chips. I’ve been thinking of doing an entire column on potato chips but I’m not sure if anyone wants to read my take on chips.
I’m getting off subject here.
Back to the subject at hand: potato chips. I love chips, however I’ve never really been a fan of salt and vinegar flavored chips. I like salt and I like vinegar but for some reason, the two together with potato chips were never my thing. When I did eat them, they burned my mouth, therefore, ruining my experience forever. As I type this, my salt and vinegar potato chip drama sounds really silly. At any rate, I love roasting and sauteing potatoes with unique herbs and spices. I came across an idea for salt and vinegar potatoes. A light bulb went off. Maybe salt and vinegar potato chips aren’t a snack time favorite for me but, perhaps, crispy salt and vinegar potatoes could be a flavorful addition to our dinner table.
Spoiler alert: they were. The vinegar flavor is present but it’s not overwhelming and they can compliment pretty much any meal.
- 2 lbs. potatoes, halved, quartered if large
- 1 cup plus 2 Tbsp. distilled white vinegar
- 1 tbsp kosher salt, plus more
- 2 tbsp. unsalted butter
- Freshly ground black pepper
- 2 tbsp. chopped fresh chives
- Flaky sea salt
Combine potatoes*, 1 cup vinegar, and 1 Tbsp. kosher salt in a pot; add water (covering potatoes by about an inch).
Bring to a boil, reduce heat, and simmer until potatoes are tender (test them with a fork). Drain and pat dry.
Heat butter in a large skillet over medium-high heat. Add potatoes then season with kosher salt and black pepper.
Cook, tossing occasionally, until golden brown and crisp (about 8–10 minutes).
Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.
*I used Honey Gold potatoes, which are bite-sized and perfect for sauteing or roasting. You can use any type of potatoes you prefer.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.