I absolutely love salt and vinegar potato chips, so decided to try making them myself. How to get the vinegar into the chip? I saw some recipes that said bake them sprinkled with vinegar, but to me, that didn't seem like it would get the infused taste I wanted.
Then I ran across a Martha Stewart recipe for grilled fingerlings that were pre-simmered in vinegar for a few minutes before being grilled. Hmm...that crazy lady was on to something.
So, I sliced the potato about 1/4" thick, then covered in vinegar (just plain old white), and simmered for 5 minutes. Ms. Stewart said let the potatoes cool in the vinegar for 30 minutes, so that's what I did. I then drained the potatoes, tossed them with olive oil, coarse sea salt, and pepper, and broiled them 6 inches from the heat, turning them over so they got browned on both sides. I really don't know how long. Until they were brown. Then sprinkled with more salt.
Delicious. Better than store-bought. And cheaper.
For future forays, here's what I'd do differently:
1. Probably cut them thinner. Once they got cold, they had that...well...cold thick potato thing going on. And if they're thinner, you probably won't have to flip them during cooking.
2. Blot them dry after draining and before tossing with the oil.
3. Turn the vent on earlier in the process. Little dog was coughing. And my kitchen is going to smell like vinegar for days.
5 comments:
Those look so awesome and I can't wait to try them. I will try slicing them on my Mandolin or maybe even my food processor!
That sounds wicked good. I second the mandolin idea, I bet that would be perfect.
Hey Judy & Bob - I have a mandolin, but rarely use it. Something about liking my fingertips attached to my fingers, I think :)
Did they get very crispy broiled? I've had problem when not frying.
Hi Kat - Since they were kind of thick, they didn't get super-crispy. But they had a nice crunch interspersed with mashed-potatoey insides.
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