Salt and vinegar potato chips are my absolute favorite. When I saw this recipe, I knew I had to try it! They're very easy to make! It's worth it to find some high quality malt vinegar. I was able to find some in the British area of the International foods section at Harris Teeter. YUM!
- 1/2 pounds small round or fingerling potatoes
- Coarse salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup malt vinegar
- In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
- Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
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