There are a gazillion versions of this recipe, but I adapted this from the Food Network – it gives the most salt and vinegar taste. Don’t be fooled by recipes that say to just toss the potatoes in a bit of vinegar after cooking – it is not the same. Salt and vinegar potato chip lovers, this recipe is for you!
Add 1- and 1/2-pounds baby potatoes to a large saucepan. Cover the potatoes with 2 cups water, 1 cup white vinegar and a pinch of salt, bringing to a full, rolling, boil. Reduce the heat to simmer and cook until the potatoes are tender/soft, 12-15 minutes.
On a large baking sheet with sides, toss the potatoes with 2 tablespoons of olive oil. Smoosh/flatten the potatoes with a large fork or spatula; you do not want to pulverize them, see photo. Drizzle with 2 more tablespoons of olive oil and sprinkle with salt to taste, at least a few teaspoons (I use large sea salt, but any “grinder” salt will do).
Broil for 15-20 minutes, flipping them once or twice to prevent burning and increase crispness. These save well and reheat nicely in the oven.
I will absolutely be making these @Elliecoo, salt and vinegar is a great flavor combination.
Love these. I toss mine in a little vinegar before baking too, but agreed that boiling in vinegar is the key!
I can’t believe I’ve never heard of this before now. Salt and vinegar are my favorite flavors. Thank you, thank you, thank you. Adding it to next week’s meal plan!
I never understood where salt and vinegar potato chip flavor came from, and now I’m like ooh ooookay probably predated potato chips even existed.