I’ve always wanted to love the taste of salt and vinegar potato chips. I try and try to eat them, but there’s just way too much acidity for me to eat more than one. I decided if I tried to combine those flavors myself I’d be able to control the balance, and it was a success! I parboiled some halved fingerling potatoes in a mixture of water, vinegar and salt, and then I pan fried them in an iron skillet, finished with more salt. It’s the perfect side dish for grilled meat or sandwiches, or in my case today, the star of a hearty “nicoise-esque” salad. There’s still the tang of vinegar but it compliments the creaminess of the potatoes rather than overpowers them.

The recipe couldn’t be simpler. Serve these potatoes and everyone will be asking what your secret is! Click the link under the photos to Steal My Recipe.

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