After my first adventure with salt and vinegar chickpeas, I decided it was time to venture other foods. Salt and vinegar potato chips are probably my favorite flavor. I love how tangy they are. I figured salt and vinegar potatoes had to be pretty good as well. These definitely have a much mellower flavor than potato chips. They definitely absorb the vinegar flavor, but it is not as overpowering or overwhelming as a bag chip might be. Even if you aren’t a fan of the chips, you might find these enjoyable.
Salt and Vinegar Roasted Potatoes
- 2 large baking potatoes, peeled
- white vinegar
- kosher salt
- olive oil
- Heat oven to 425F/220C . Thinly slice potatoes on a mandolin. Place slices in a large pot. Pour in enough vinegar to cover potatoes.
- Bring potatoes to a boil and then allow to simmer until just fork tender, about 5 minutes. Remove pot from heat and allow to cool in the vinegar at least 30 minutes.
- While the potatoes are cooling, prepare two rimmed baking sheets by coating with olive oil. Drain the potatoes well. Place slices on the baking sheets and lightly coat the tops of the potatoes as well. Bake the potatoes for 35-40 minutes until the potatoes are crispy, flipping half way through.
- Remove from oven. Toss with kosher salt to taste. Serve immediately.