Salt and Vinegar Potatoes

Instead of buying a bag of potato chips to eat along side your summer burger, why not make these tangy salt and vinegar potatoes? They are really easy and quite irresistible!

1 quart of potatoes, rinsed and cut in half lengthwise

1 cup of white vinegar, or a combination of your favorite vinegars (I used apple cider vinegar and mirin because that is what I had)

2 tsp kosher salt

Place cut potatoes, vinegar, and salt in a medium sauce pot. Add enough water to cover the potatoes; about 2 cups. Bring to a boil and cook over medium heat until potatoes are knife tender. Drain and let cool for a few minutes. Then cut the halves into wedges.

Lay the potato wedges onto a lined baking sheet and drizzle with enough olive oil to coat them. Sprinkle more kosher salt over as well as a little splash of vinegar. Place the baking sheet under a broiler set to high to make the potatoes nice and crispy. This may take around 5 minutes, depending on how your broiler works. Just keep an eye on them the whole time they are in the oven.

I also made a quick dipping sauce for them, because, why not?

Chipotle Dipping Sauce

½ cup sour cream, mayo, or yogurt (I used a combo of sour cream and greek yogurt)

½ tsp liquid aminos or soy sauce

2 whole chipotle peppers from a can

Blend until smooth.


~ Recipe and Photos by Meghan Feilmeier

Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo