Not potato chips, but actual potatoes. Thanks thekitchn.com!
Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor.
The ingredients are:
- Small or fingerling potatoes, about two pounds, cut lengthwise in half
- A cup of distilled white vinegar
- Olive oil
The first step is simple: you cut all those potatoes lengthwise, in half.
See? Now you’ve got a nice big pile of them.
Put them all in a pot with the vinegar, and add enough water to the mix to cover the potatoes by about an inch. Then bring to a boil, and leave it alone for 25-30 minutes, until the potatoes are tender.
Next, drain the potatoes, and dry them off with a paper towel, a hair dryer, or a blow torch. Once they’re dry, mix them with enough olive oil to coat them , and lay them all out on a baking tray lined with parchment paper. Not the wax paper I’m using here – apparently that can catch fire if you use it in the oven (a lesson I learned, fortunately, without the experience).
Now bake the potatoes for another 25-30 minutes or so. They should come out looking like this:
Ah, but see, you want them crispier than that. That’s what the broiler is for! Put them in the broiler for a few minutes, maybe 5, but keep a good eye on them so they don’t overcook. You may also want to cut up your chives at this point.
When they look crispy enough for you, bring them out and garnish with the chives, and salt to taste. Then enjoy!