I have a penchant for eating carbs, mainly of the potato kind. Gnocchi, hot chips and salt and vinegar chips (or fries and crisps for those in other places) really are the holy trinity in my house. My family and friends are well aware of my infinite love for salt and vinegar potatoes… or vinegar in general. Give me fries and some white vinegar and I’m happy, it really is that simple.
At one point, I was officially eating too many salt and vinegar chips from a packet so to curb the naughty habit I decided to try my hand at homemade salt and vinegar potatoes. I’m aware the calorific contents probably doesn’t change that much but there are only 4 ingredients (including salt and pepper). They make me feel good, so whatever.
These are delicious any time of the day and are a welcome addition to a big salad sandwich or veggie burger. I also make these if I have a potato lying around and need some carbs in my life, stat. Can we also take a moment to check out those Maldon Salt Flakes? Omnom.
Some extra TLC and time ensures these babies are crisp, tangy, salty and you get this perfect combination of crunch and soft fluffy potato. If that isn’t motivation enough to make these, I honestly don’t know what is.
You will want to use a waxy potato (Desiree, Dutch Creams, Sebago, Golden Delights or Coliban’s) which roast very nicely but still hold their shape. Any vinegar you like will do. My favourites for this recipe are: malt vinegar, red wine vinegar and our trusty pal, white vinegar. You could get fancy and add rosemary, paprika, garlic salt or anything else your heart desires. For me, good ole salt and vinegar does the job.
These potatoes are the best, but they are no match for a packet of Smiths* Salt and Vinegar chips and a pint of beer. Then again what is?
*not an ad for Smiths. Just a fan.
Are you a potato chip feind like myself?
- 2 large potatoes (creme gold, dutch creme, sebago, desiree) washed
- 2 cups of vinegar of your choice. I like malt or white
- 1/3 cup olive oil
- salt and pepper
- rosemary (optional)
- Wash potatoes. Slice potatoes into 0.80cm – 1cm thick slices, as even as possible (thin slices will burn easier). Slicing with a knife will cut just fine.
- Place potato slices in a small saucepan and cover with your vinegar. If potatoes aren't covered fully, top with water until they are juuuust covered.
- Bring to the boil and cook for 3-5 minutes until you can just fork the potato.
- When potatoes are just tender, bring off the heat, cover and let sit for about 20-30 minutes to infuse. Preheat oven 20 200 deg cel and line a baking tray.
- After 20-30 minutes, drain potatoes and coat in oil. Lat flay on baking tray, drizzle with sea salt and pepper and place in the oven for 30 minutes, checking every 10 minutes.
- Flip the chips every 10 minutes for that ultra crispiness and keep a close eye on them towards the end. Remove when the perfect crunch has been achieved. Season with salt and pepper and serve. Enjoy!
- If you are a mad vinegar feind like I am - I put some white vinegar in a spray bottle and gave them a light spritz when they came out of the oven. Mad? Yes.