I have already professed my love of vinegar a few times on my blog, so it will be no surprise to most of you that I tried these potatoes. Everyone in my house, even my little guy, loves salt and vinegar potato chips—you know the kind, thick and kettle fried, heavy with salt and infused with vinegar flavor. When you eat too many of them your mouth begins to hurt a little bit but you can stop because they just taste so good. These potatoes aren’t crispy; they are soft and delicious bites of tartness. Perfect served hot right out of the oven or cold from the refrigerator, they are addicting and a perfect way to make an easy snack.
Salt & Vinegar Potatoes
Recipe Source: Martha Stewart
Kosher Salt (I used regular table salt)
Slice potatoes ¼ to 1/8 inch thick. Place in a saucepan and cover with white vinegar. COVER and turn your exhaust fan on—very important unless you want your whole house filling with the smell of vinegar. Bring to a boil then turn down to a simmer until potatoes are fork tender, about 10 minutes. Turn off heat, and let potatoes steep in the vinegar 30 minutes.
Drain potatoes very well of vinegar. Toss with oil, and salt. Place in a single layer on a broil safe pan. Broil until light golden brown. Turn the slices over and cook the other side until brown. Remove from oven and salt again if desired.
**Cooks note—I imagine if you sliced these thin enough you could achieve a baked potato chip type of texture. I think I will also try slicing them very very thin, boiling, then frying them to try to get that crispy feeling of a chip**