Salt and Vinegar Potatoes

 

Salt and vinegar chips are one of my favorite chips, especially kettle ones. So it only makes sense that I would try and salt and vinegar potato recipe.

These potatoes are so good. You get that classic salt and vinegar taste on a crispy potato. The leftovers were just as good, except they were not crispy. Maybe next time I reheated them in the oven so they will be crispy. Either way the flavor was delicious.

Salt and Vinegar Potatoes

Ingredients:

• 3 pounds Yukon gold potatoes
• 2 cups distilled white vinegar
• 1 tablespoon + 1 teaspoon kosher salt
• 2 tablespoon olive oil
• 1/4 teaspoon ground black pepper

Directions:

1. Cut the potatoes into slices and add to a large pot. Add in the vinegar and 1 tablespoon salt. If the vinegar does not cover the potatoes by at least 1/4 inch, add cold water until it does.
2. Bring the mixture to a boil and then lower the heat to a simmer and cook until the potatoes are fork tender, about 8 minutes.
3. Allow the potatoes to cool in the liquid for 30 minutes.
4. Drain the potatoes well and pat dry with a paper towel.
5. Move the oven rack to the top position and preheat the oven to a broil.
6. Place the potatoes on a baking sheet and drizzle with olive oil and sprinkle with the remaining 1 teaspoon salt and black pepper. Toss the potatoes to coat well.
7. Arrange to potatoes into a single layer. Broil until lightly browned on top, about 7 minutes. Flip the potatoes over and broil until lightly browned, about 5 minutes.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 224
Total Fat		4.7g
Saturated Fat		0.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		1294.1mg
Total Carbohydrates		41.5g
Dietary Fiber		3.1g
Sugars		4.6g
Protein		4.6g
Calcium		3.1%
Iron		9.2%
Potassium		1.3mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

Adapted from Umami Girl.