One of my very favorite snacks is kettle cooked salt & vinegar chips. When I was a kid I thought they were awful, but my dad liked them. Now that my taste buds have evolved, I really like that tangy bite you get from all that vinegar. It's really a strange sensation -- but The Mrs and I love it.
This recipe uses that same great flavor profile, but with some soft & buttery cooked potatoes. Start with 1 cup of white vinegar in a sauce pan and enough water to cover your potatoes by 1 inch.
Cut Yukon gold potatoes in half (or in quarters if they are larger) and put them on high heat in your vinegar and water. Add some salt and bring it to a boil, then reduce the heat and simmer for 20 minutes.
Drain and pat dry. Then add 2 Tbsp of butter to a pan over medium-high head and brown the potatoes for 8-10 minutes. I wanted to let the cut sides of the potatoes sit and get a nice caramelization.
Finish it with some cracked black pepper and flaky sea salt. I'm kicking myself that I forgot to use my finishing salts before I took this picture. Thankfully I realized it before I had taken too many bites. But the photo opportunity was gone. Oh well, it's a pretty good picture.
The salt & vinegar combination really comes through here. Add some thinly sliced green onions or some chives. They actually kind of reminded me of French fries for some reason. But the vinegar was the most prominent flavor. It could be like the malt vinegar that pairs so classically with fish & chips. The potatoes were nice and soft, and bursting with flavor.
I think they were really good.
No comments:
Post a Comment