Originally printed in bon appétit, in the May 2014 issue, I was very tempted to try these. The recipe has been in my files for close to a year, and tonight was the night. Let me say this, I’m not a fan of salt & vinegar potato chips, but my son and husband are. It’s a fairly easy recipe and turned out quite tasty, though the salt measurement is a little vague, and I wound up adding a little at the table, which I don’t usually do.
Tonight I served these with grilled NY strip steak and steamed broccoli.
- 2 pounds, small Yukon Gold potatoes – cut in half, or if large, 3rds or quartered. The important thing is that they are all approximately the same size.
- 1 C plus 2 tbsp. white vinegar
- Water (see instructions)
- 1 Tbsp. kosher salt, plus more
- 2 Tbsp. sweet, unsalted butter
- Fresh ground black pepper, to taste
- 2 Tbsp. Fresh or 1/2 to 1 Tbsp. dried chive
In a large pot, add the cut potatoes, 1 C white vinegar, 1 Tbsp. Kosher Salt, and enough water to cover the potatoes by 1″.
Bring the potatoes to a boil and simmer on the stove top until they are fork tender, approx. 20-30 minutes, depending on the size of the potatoes.
Take the potatoes out of the pan and pat them dry with paper towels. I spread paper towels on a foil lined cookie sheet, and then patted them dry with additional paper towels.
In a large skillet, melt the 2 Tbsp. butter, add the potatoes to the pan, season with salt and pepper and cook about 7 to 10 minutes, until the potatoes begin to brown. When they are as crispy as you’d like them, sprinkle the remaining 2 Tbsp. white vinegar, chives, and additional salt, if desired. Toss it all together and serve