If I could only choose one potato chip to eat ever again, it would without a doubt be Salt and Vinegar chips. It must be genetic, because my Father and my Son both seem to feel the same way. The combination of tangy and salty is addicting. These potatoes are the grown up side dish version of those delicious chips. They are fluffy in the middle, crispy on the edges, and full of tangy vinegar. Serve these along side a thick grilled steak or a good roasted piece of meat, such as Leg of Lamb.

Ingredients

• 1 to 2 Pounds Baby Potatoes

• 2 Tablespoons Olive Oil

• 2 Tablespoons Kosher Salt

• 1 Cup White Vinegar

• 2 Cups Water

Yield: Serves 2

Preparing The Meal

Add the salt, vinegar, water, and baby potatoes to a pot, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are fork tender, 10 to 15 minutes (You want the potatoes to be soft, but not falling apart). While the potatoes are simmering, heat your oven to 425℉. Drain the potatoes in a colander, and put the potatoes into a large bowl. Add the olive oil to the potatoes and toss to coat, then dump them onto a baking sheet. Using a fork, lightly press the potatoes to flatten them. Put the potatoes in the oven and cook for an additional 10 minutes to allow the skin to get crispy. Remove from the oven and season with salt and pepper to taste. Serve immediately.

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