I made these last night, only I did take a recommendation in the comments to do a 50/50 mix of water and vinegar. They tasted delicious! Hubby loved them too. The only thing I would change for me would be to ensure the slices aren’t too thin – the thicker slices were the most flavorful!

I will tell you that down here in Louisiana we boil red potatoes with our crawfish in crab boil and they are delicious. They take on the spicy flavor. I use the Zatarain’s powder.

I like salt and vinegar chips, but can’t eat many or my mouth turns into a pucker and feels almost scalded. I don’t think it’s just the vinegar or salt. I think it’s all the additives as well, so I do not partake, however this recipe has really caught my interest. It has the flavor without the long list of ingredients. I may be able to enjoy them after all. Thanks for the recipe.

POTATO IS POTATO.
I LIKE IT IN ANY SHAPE

It’s a great alternative for fries and other chips. This is also good for eating with wine and liquor.

This sounds great- I might be tempted to try malt vinegar- I can’t wait to give it a try since i have some salt and vinegar fiends in my house!

The potato slices are boiling away as we speak. I just have to say Heidi that your recipes have never failed to produce great things from my kitchen. I recently devoured Super Natural Cooking when I found it @ the local library and loved every tender morsel of culinary inspiration. (especially the tips on how to use alternative sweeteners and flours) Now I wait with baited breath for Super Natural Everyday!

We made these tonight and they were extremely well received. No leftovers even though I increased the quanity. I didn’t use fennel salt. Just flaky sea salt and white vinegar. My husband requested we use “regular” potatoes next time as taking care of all those fingerling slices on the grill was a bit of a chore. But it was well worth it in my eyes. I think we have a new favorite family recipe. Thanks Heidi.

Heidi, these look beautiful! The potatoes we’re getting in our CSA right now are a bit small for the grill, but in about a month they’ll be just right.
I still make your 2-potato salad, which is the only potato salad my hubby likes. We call it salt & vinegar potato salad!

Your comment “One of the other things that caught my attention about this recipe … was the idea that you could flavor potatoes by boiling them in a strongly-flavored liquid, before finishing them off on the grill” reminded me a chef that used to have us put rosemary sprigs in the potato water when we were making mash potatoes. I’m guessing, and will probably give it a try , that one could flavor the water with strong scented herbs and spices and get some really great flavors.
Off to experiment…

Hi! I’m addicted to salt & vinegar crisps but they are really not easy to find here in Italy so…thanks for this great recipe. I’m looking forward to visiting my parents in the countryside and prepare the potatoes on the grill!

followed your recipe EXACTLY, then looked outside and found out the grill was blocked by piles and piles and piles of lumber! so, just fyi, these are pretty stinkin’ good pan fried as well.

Looks great! I wonder if these would be good as guacamole dipping chips? Something to think about..
Thanks for sharing.

Hello,
Reporting back after trying this recipe with Beer instead of vinegar. Great result!
I used Breakspear Oxford Gold (good strong organic beer but not so heavy that it would stick to your ribs) and to make it more of a broth added half a tsp english mustard and a sprig of sage.
Have not tried the vinegar recipe yet but true how they say the flavour permeates well but does not overpower. A real comforting savoury flavour.
Freezing the stock for a future pie, actually I think these would top a pie well pre-grill-stage and maybe cider would be nice too?
Thank you again Heidi, I fear that I rarely have enough discipline to follow recipes accurately but you are very inspiring. I did the crushed pea recipe recently using soft welsh goat’s cheese and it is, as this, now a staunch favourite with us.
HS: Thanks for reporting back Sharyn. I’m definitely going to give a beer version a try. Maybe over the weekend if the fog lets up. -h

I’m loving this. I had no idea the potatoes would be boiled in the vinegar. We absolutely love salt and vinegar potato chips – thanks for the recipe.

i made these and they are great!
i used apple cidar vinegar and smoked sea salt (couldn’t find fennel salt) instead. delicious.

I’m greatly enamoured by these chips – I can tell you now. This recipe is getting done asap!

Heidi, you had to go and inspire me, didn’t you? Salt & vinegar chips have been a Canadian standard far longer than I’ve seen them in the US market. I remember driving to Windsor, Ontario, for the sole purpose of stocking up. There is no way that we can’t try these!

Try this Greek recipe for roast potatoes, you’ll never want to roast them in any other way!
– Preheat oven at max temp top and bottom
– Peel and quarter lengthwise:
2 pounds potatoes
– In a bowl mix the following:
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice (KEY INGREDIENT)
1 Tbsp dry oreganum
Freshly ground black pepper and salt (according to your taste)
– Place potatoes in an oven tray, pour mixture over them and mix well.
– Roast in top part of the oven for approx. 45 minutes, until they look done. Toss and turn them once and add liquid if necessary.
The result is amazing, the lemon gives them a lovely tang. I’m sure not only Wayne but you as well will really like them!
Let me know how it went – if and when!
Cheers
Elena

OMG we had these with dinner tonight and they are sooooo awesome! Im linking to you on my blog…. thanx heaps for this one!

Heaven!!! Finally found THE recipe with which to christen the hopefully-one-day-soon new BBQ! Thanks Heidi, as always.

Shoot!!! Nothin like goin outside to check on your food, only to discover you ran out of propane during the grilling. ggrrrrrr!! I stuck them under the broiler and they were still great!

I’m pregnant and this, along with sour candy and sparkling water, is the only thing that gets me through my “all-day” sickness. I’m going to try broiling them and/or pan frying them. I’m slightly disappointed to hear that the vinegary taste is not quite as strong… I can’t get enough of it! I wonder if I let them sit in the vinegar overnight they would be … just … RIGHT. MMMM can’t wait to try this!

Wow…you’ve made my day. I must make these to go alongside a burger or something. I love salt and vinegar chips, but since I went gluten-free, malt vinegar (what’s usually used in those things) is out. This sounds spectactular. And I might just have to make a garlicky aioli to go with it…that sounds fab.

Ooooo those would be great dipped in a kind of chipotle dressing. I have to try those -I’ll gain the adoration of my friends for eons!

Oh my gosh! I love Salt and Vinegar potato chips and this recipe makes my mouth water. Will be trying this out soon. Thank you!

Heidi-these are amazing!
I made mine with homemade tarragon vinegar and a tarragon dijon mayo to dip them in. We ate them straight from the grill-they barely made it to the plate. Thanks for another great one!

Beer is such an underrated cooking ingredient. I marinate tough cuts of meat in it (overnight), and use a can of stale beer (left out on purpose the night before) in both chili and spaghetti sauce. People rave about the chili and spaghetti sauce and never guess the secret ingredient. I didn’t know that potatoes boiled in beer will take on flavor from the beer – nice!

Just moved from Berkeley to Scotland and was just eating a pack of S & V chips yesterday, thinking about the pungency of the vinegar. Guess my taste buds have refined over the years b/c I used to LOVE these. Anyway, thanks for this recipe. I’m excited to give it and the variants u provide a try (esp. beer!). Reading your blog helps immensely with the homesickness!

I don’t tend to do the potato thing, but I’ll bet this recipe wold amazing applied to kale chips or Jerusalem artichokes (sunchokes)

I went straight home (stopping at the shops on the way) and made this for dinner. Used malt vinegar and home grown sweet potato, and since we have a child in the house, watered it down a bit. Had to use the oven grill and only had rice bran oil, but the fennel salt worked fine! All in all, very, very tasty and I received lots of complements! Thanks!!

I’m with you. I’d love to hear if you tried the beer. I think a Porter would be good.

Great recipe! At least is sounds great. I love Salt and Vinegar chips. I bet you’re right about the alternate liquid. I’m interested to see how these turn out.

What a very fun idea! Sounds delicious.

I wonder if you could use malt vinegar instead of white wine vinegar?

I’ve had these bookmarked from Martha Stewart’s site for a while now and now I’m even more motivated to make them!! Yours look so beautiful!

I’m a huge fan of the chips version ; therefore I must try these in the nearest future!

I love being slapped in the chope by a salt n’ vinegar crisp, but dang, I’m trying your beer idea and will obsess until I do it!
Thanks 🙂

Just tried broiling these in the oven- came out great, but I burnt some of the smaller pieces… oops! Just make sure you keep an eye on them while being broiled. 😉

I LOVE anything vinegary. What a interesting idea to actually cook the spuds in vinegar! My vinegar/pickle obsession seems to have past on to both of my kids, much to my partners dismay! So I will have to try these for me and the kids. Thanks Heidi.

Looks delicious, I’am hungry just looking at the pictures. Might give this a try next when when i’am booked to cook dinner for the family, wish me luck 🙂

I have done this and I like the potato soaked in vinger and salt then dried and fried.. much more mellow taste and throughout the chips
Sara
http://www.momentsofelegance.com

I tried these last night and they were awesome! My husband and I couldn’t stop eating them. Hehe. I love how boiling the potatoes in vinegar really infuses the flavor nicely, but is definitely not overpowering. Just right, and delicious!

THIS SOUNDS FANTASTIC!!

Um… I cannot wait to make these. YUM.

Great stuff! I soooo love garlic, potatoes and vinegar. Gonna cook some up tonight. Thanks!

I am a salt and vinegar fan. I can’t wait to try these.

Why must you make me more hungry than I already am? These look delicious, I adore salt and vinegar chips, all of your recipes are phenomenal. I definitely enjoy being subscribed to your postings.

My family is going to LOVE these!

I’m in Ireland right now with my parents and have had potatoes at every meal I think! Your post caught my eye because my dad drowns his chips in about 2 tablespoons of vinegar which just seems gross to me!

These look delicious, my son and husband love salt & vinegar anything. I’ll have to give it a try, I bet they would go wonderful with ribs.

I like to bake them in the oven with a little bit of olive oil and cajan spice. Yum! Yum!

I looooooove salt and vinegar chips… these look delightful! Thanks for sharing the recipe! 😉

I’m with you on the whole salt-and-vinegar chip thing, too…yuck.
This recipe sounds amazing, though…I think I might try it with dark malty beer, and a garlicky buttermilk dressing to dip them into. YUM!

I am with you on the whole chip thing- the taste is too much for me, but my sister loves them with all her heart. They’re just too salty and vinegar-y for me.
These potatoes, though seem quite delicious and with that sprinkle of fennel salt – I could see them really hit the spot!

I made these last night (roasted instead of grilled) and thought they were every bit as pungent as their potato chip counterparts. One caveat, though: To avoid a trip to the store I worked with what was one hand, so the 2 cups of white wine vinegar became 1 cup of distilled white vinegar + 3/4 cup of white wine wine vinegar + 1/4 cup water. The different vinegar or cooking method may have altered the flavor, slightly. Still delicious, though!

i am a bit hit or miss when it comes to salt & vinegar chips. i have found a brand at WF that i like, but some others are just way too vinegary. this is a clever way to grill some taters, so i think i am going to have to give it a try.

i was also never a fan of the salt and vinegar potato chip until i tried tim’s cascade chips (sold in pacific northwest us). they are worth a try!

Hmm! I’m just back from a vacation in England, and of course we were eating chips of the English variety, meaning french fries of course, with lots of salt and malt vinegar. This looks just perfect to throw on the grill with some salmon this weekend!

I made these for a bbq last night and they were SO good! My husband and I love salt and vinegar potato chips and these were delicious!

Love this idea! Especially with the fennel salt- yum!

Wow, it’s so refreshing to see all of my fellow salt and vinegar enthusiasts commenting in one place:) I’m used to the noses around me turning when I ask for a side of malt vinegar instead of ketchup.
Anyway, I tried these last night and they were sooo tasty. My boyfriend and I easily could have finished a double batch. We didn’t want to get the charcoal grill out so we tried to oven bake them. They were tasty, but the texture obviously wasn’t what it should have been. Next time I might try to pan fry them, but think grilling is the way to go.

I’m not a fan of the salt & vinegar chips either, but I know I’ll like these potatoes! The chips hurt my mouth, but I think the fullness of the potatoes would cut that. Thanks for the recipe!

yeah, around this house those chips would be devoured in a matter of 0.3 seconds flat. i’m gonna have to bookmark this for next time i pick up some potatoes – you may have created a problem, here…

I dont know, sounds good, and I like S&V chips,
But boiling vinegar in your house?? That is going to STINK!!!
I might try boiling them outside on the burner for my deep fryer.

I love salt and vinegar chips, even though I find them too strong!
Kettle chips does some salt and balsamic vinegar chips, though, which is just enough vinegar for me without the overpowering malty vinegary powder on other brands.

oohhh this sounds delicious,
cannot wait to try this out.
thanks Heidi

These look great.
Have you come across a Spanish way of cooking new potatoes in sea water? they’re wrinkly and great with mojo rojo that’s got a lot of vinegar in it. Thanks for all the great ideas!

Oh wow, this is like the salt & vinegar lover’s dream. Wonder if it would work with apple cider vinegar too. You’d probably lose a bit of the tang, but regardless, it sounds awesome.

I don’t like the salt/vinegar potato chips, but I do love vinegar on salty french fries. These sound perfect! Thanks for sharing the recipe.

Oh
my
giddy
aunt.
I am SO trying these tonight, and I might even oven grill them in duck fat.

I am like you. I do not care for them very much, but my husband loves them. I only make them about four times a year. When ever I make them, he makes me make a double batch. I do not know where he puts them all, but he does.

I have a husband from whom the salt and vinegar chips have to be hidden as he doesn’t seem to know when to stop!
Similar to yourself, Heidi, I fail to see the attraction of them – too lip pursing for me!!

Mmmm these look delicious. I LOVE the combination of salt, vinegar and potatoes. I will most definitely be making these in the very near future.

These are a perfect excuse for using my new mandoline!

Thankyou so much!! We live in Laos and Salt and Vinegar chips do not exist here so shall be making these regularly! Excuse the overuse of exclamation marks but this is exciting stuff, not just for me but quite a few people living here! Yummo!

This looks right up my alley — my mind has just been blown. Yum, yum, yum. Thanks for experimenting and posting!

Wow – these are fantastic! Due to the note about the vinegar flavor “booming” I thinned my vinegar out with a little water (I admit, I was intimidated). Excellent flavor, crisped nicely on the BBQ and a new favorite, thanks!

Hi there! I love this idea. Any thoughts on how the potatoes would hold up in the oven if I didn’t want to bother with the grill? We made some oven-roasted fries the other night that I’ve been obsessing over since. Could be the best of all worlds for potato lovers like me to combine the two!

Wow these have my mouth watering! Can’t wait to try them – thanks!

mmm that sounds great! definitely going to try this recipe the next time i am grilling.
i have the same lip-puckering reaction to the potato chips, although i tend to masochistically eat them anyway because they still taste so good…

these look beyond amazing. my mouth is seriously watering… i just have to locate a grill and these will be 1st on my list to make!

My family is going to love these! Thanks
Jana

Wow! I do love the salt and vinegar thing and these sound fantastic! Plus they’re way better for you than any bag of chips out there.

be still my heart!!!!!!!!!!!!!! love, love LOVE this!!

I think salt and vinegar chips are the next best reason to pucker up besides a kiss 🙂
When I make potato salad the first thing I do is pour vinegar on the warm potatoes to absorb the flavor while they cool down, then I add the rest of the flavorings and veg.
GREAT RECIPE TO POST.

Sorry still not convinced 🙂

Seasoning the water to get flavor into potatoes does really work well. Its also a great way to jazz up cauliflower. I love it with garlic, lots of garlic in the water when boiling or steaming. Great for a quick puree!

I made these last summer and thought I would love there since I do really like salt and vinegar potato chips. But they were WAY too strong for me. I have loved your site for years and this is my first time commenting. Thanks for all the inspiration.

I don’t have a grill, but I might just try oven grilling these to see if it works.

I totally have one of those vinegar-lovers too. He drinks the pickle juice. So I should try these? Maybe it will bridge the salt-and-vinegar gap between us. Thanks!

Ooooo, when I was pregnant w/ my daughter, I craved lime chips (Lays brand) and consumed an entire (large) bag singlehandedly in one day. I also gained 43 pounds during my pregnancy! This may be a better way to get that sour flavor next time. 🙂 Wonder if you could use lemon or lime juice in the boiling process? Or maybe just squeeze some on at the end of the process for extra tang…..

The bagged potato chips are also a bit strong for me, but I love vinegars. I can’t resist buying new flavors and almost always have something steeping in a dark corner in the kitchen.
I’ll be slicing a few potatoes as soon as I finish writing this. It’s been pouring rain all day so I won’t fire up the grill tonight, but I’ll finish them on my cast iron grill pan on the stove top.
I think your idea of using other flavors is great. I can’t wait to experiment.

salt and vinegar crisps are truly British, one of THE best makes are Kettle chips…chunky,skin on, salty yet not too vinegary. Salty Dogs are good too…so if you see either Stateside go try…meanwhile Heidi looking forward to trying these at the weekend…P.S. had TERRIBLE ants infesting my garden, poured a bottle of cheap vinegar over them…haven’t seen one since!

Absolutely one of the best ways to enjoy a potato. By the way, it isn’t an accident that for the most part, this combination is a “guy thing”.
The use of Malt vinegar (Marson’s is the best) is the classic UK dipping ingredient. I have to say I never really thought about cooking the potatoes in the vinegar then grilling/frying them.
Just great any way you can get them…

Not a huge fan of S&V – even posh chips with sea salt and balsamic don’t do it for me – but these sound delicious. Love the idea of using different broths too – I wonder about a saffron / white wine flavoured broth? Lots of room for experimentation….. thanks Heidi.

WOWOW these look naughty, am going to try them soon!!!
http://pleincommeunoeuf.wordpress.com/

I love salt & vinegar chips on the rare occasion I have them, but I think they can be half as intense as they are.
I’ve boiled sliced potatoes in water + apple cider vinegar before. Nice flavor, although my kids can’t stand the smell of vinegar on the stovetop!
Along the lines of potatoes & vinegar – I love potato salad made with potatoes, raw green beans, and a dressing of extra-virgin olive oil, balsamic vinegar (equal parts), plus some garlic and stoneground mustard stirred in. Yum.

Your introduction to this recipe was spot on. My partner loves the flavor of vinegar; I wish I could. And though I’ll try these–they look delicious–I’m even more intrigued with other flavor possiblities. Thanks for your wonderful site. It gives credibility to my penchant for experimentation.

Heidi – thank you so much for this recipe! My daughter and I adore salt and vinegar chips – its on the list of things to make, although I am thinking of using malt vinegar 😀

But not in an aluminum pot, I assume – that vinegar would eat it right up and the aluminum would end up in the brew….
This sounds perfect to go with our roast veggies and hummus, adding some crunch and a lot of flavor. Can’t wait to try it.

YUMMMM!
Would be terrific with yams/sweet potato too. (Maybe not as crispy, but still delicious.) 🙂

Hello Heidi,
This recipe sounds delish.
To my pleasant surprise, I checked email after lunch and saw that I had received one from 101 cookbooks. Hooray!
Thank you
Jo.E.

My mouth just waters hearing about Salt and Vinegar…. it’s a Canadian thing…. we looove our salt n vinegar chips!
Your recipe looks gobsmakingly good!

can these be prepared ahead of time? same day? day ahead and reheated?

I am the same way as you Heidi, I hate that combo of flavors, BUT, my 3 kids not only like the vinegar chips, they also love the dill pickle ones too! So gross!
But, like you, I would make these for them and they would be so happy!
I’ve made microwave potato chips, where you slice the potato super thin, and then cook it in the microwave on parchment paper. You cook it for a minute, then let it sit for 2 minutes, then repeat until the get crisp. You don’t need to add any oil if you don’t want to, but you could add cracked pepper, or vinegar, or shaved parmesan cheese on top, whatever you like!
Thanks for this recipe!

Could you boil them in dill pickle juice a la MY favorite chip, dill pickle? I’m giving that a shot!

great

Oooh!!!!
I grew Yukon Golds this year and this sounds like the prefect way to treat them.
I am one of the Sour/Salty Tater aficionads you mention.
BTW: if you can fit a half barrel in your gardenspace you can grow them too!
And there is absolutely nothing like a fresh-dug potato : 9
The skins are so tender you can rub them off with your fingers!
And the taste…
O
M
G

My all time favorite…these look fabulous; I make these all the time using my sweet potatoes! Thanks Heidi…

My mouth is watering just reading the recipe. I cannot wait to try these – thank you!

Wow! These sound amazing.
I love the salt and vinegar chips and this recipe looks SO good.
Thanks for sharing. I can’t wait to try them!

Sounds great! How about a version based on Chicken Adobo? Cook the potatoes in vinegar and soy sauce before grilling…

These sound delicious! While I’m not a huge fan of salt and vinegar potato chips, my husband is, and would def appreciate these. Thanks for sharing!

YUM! I can’t wait to try these with some grilled fish. I love the salt and vinegar chips, the more pucker-y, the better! Thanks!

I wonder if you could substitute malt vinegar for all or part of the white wine vinegar. The malt vinegar is the more traditional fish and chips vinegar and it has less of a punch in the kisser than plain white vinegar for sure.
I am also w/o grill so will look to see how broiling or baking works.

Oh the timing of this post! I am making grilled pizza today, and actually have a bunch of potatoes I’ve been meaning to use, but couldn’t think of anything fun to do. I am making this today, and I can’t wait! Thanks!

I’m with Wayne–LOVE that blinding acid! This is brilliant, can’t wait to try.

Well, I’m definitely in the love salt ‘n’ vinegar camp, so I will be trying these for sure! And I’m already a convert to the idea of flavouring the water used to boil potatoes. Even adding a few cloves of crushed garlic and a sprig of rosemary to the water can make a noticeable difference.

I have LOVED Salt & Vinegar chips and malt vinegar and sea salt on fries since I was a kid – YUM! Can’t wait to try this! Thanks for sharing even if it isn’t your fav, I’m sure it will become one of mine!

I make low fat roast potatoes by par-boling them in water with Marigold vegetable stock and then just lightly spraying with oil before roasting. Lots of flavour without lots of fat. Tip courtesy of Rosemary Conley, low-fat diet guru from the UK!

What a great recipe idea. I love salt and vinegar chips, so why not on the potatoes? Thanks for sharing.

I am like Wayne. (I like to put s&v crisps in sandwiches, yum).
I don’t think I want to put these in sandwiches, but I am going to give it a try.

I’m going to try these with mmmmmmmmalt vinegar and tons of pepper.

I have made these a few times. I discovered that boiling in just vinegar made them way too intense for me so I diluted; using 1/2 water 1/2 vinegar. You still get the vinegar flavor, just not so booming.

Wow! I boil beets in vinegar and they are great, but I never thought about grilling them after. Now I am going to do this with potatoes, beets, etc. I love the idea. Thanks!

This method sounds like a new taste revelation in the realm of potatoes, thanks for sharing it.

Interesting! I’m planning to make grilled seitan gyros soon and was looking for a new side for them. This could be the one. Thanks!

I love a bit tanginess in my food.. This looks my kind of dish.

Your description made my lips pucker! I’m so going to make these. 🙂

This recipe is officially on my short list!

I’m with you. I don’t care much for salt and vinegar chips either (despite my general liking for things tangy and salty). The grilled beer potatoes sound more interesting. I’ve boiled papas in beer out camping and they were delicious.

The Swedes boil potatoes in water containing an entire bunch of dill. The flavor really does infuse right into the potatoes.

Do you think I could make this an entree? Cause I could eat a plate of these! Especially with a homemade aoli!

I have had the MS recipe bookmarked for some time- thanks for the reminder! My lips are puckering at the thought of my favorite snack!

The pictures looks great! Salt & Vinegar always make my mouth water.

Oh I love this idea – hope to try it soon!

I am even changing what I am making for dinns tonight, to incorporate these super duper yummy sounding spuds!
Can’t believe I have never thought of doing this before.
Thanks for sharing a lovely recipe, even though it is not a favourite of yours.
🙂 Mandy

In one of Mollie Katzen’s older cookbooks she has a recipe for “Very Much Marinated Potatoes” in which you make a potato salad by boiling the potato chunks in 5 parts water : 1 part red wine vinegar. Then you toss the potatoes in olive oil, salt and pepper and add in whatever else you’d like. I usually add halved cherry tomatoes and handfuls of basil, or go with some southwestern flavors. The flavor is wonderful.

I LOVE salt and vinegar. This sounds perfect to me.

I’ve never been attracted to junk food. As a kid I never went for Ring-Dings or Twinkies or Little Debbie. But – I must confess. Whenever I am in a deli, I will snag a bag of salt and vinegar potato chips. I love them. Yes, they make my mouth pucker too… but in an oh-so-delightful way. Oh, yummy, yummy. So, you know I will be making these – asap – even though my potatoes aren’t ready to be dug. And thank you. This will be a more guilt-free splurge 😉

Oh this chips maybe really irresistible! I can imagine how this can replace my mojo potatoes 😀

I know what you mean about salt & vinegar chips just being so full on…I don’t like them either, but I imagine in this instance that the potato itself might neutralise some of that aggressive vinegar flavour. I remember tasting some potato chips in New York that were dill pickle flavoured and they were really good – a flavour profile along those lines could be yummy too, using a slightly briny, spicy liquid to first cook the potato…..

I love potatoes, but I’ve never used vinager, I have to try!

What a fun and simple recipe!
Heidi – do you think it’s possible to broil these in the oven? I don’t own a grill (there just isn’t enough space in our teeny-tiny SF apartment), but I’d love to try this recipe if there’s any way to get around not having a grill. Thanks!

Salt & vinegar is a British institution. You can’t have fish and chips without a side of salt & vinegar chips (fries).
As a kid we would buy the deadliest salt & vinegar crisps and eat the pack until our lips turned white from the vinegar. Yum! Living abroad now, I miss salt & vinegar anything.
These look fantastic and I’m fascinated by the fact that you can flavour the potatoes through boiling them in vinegar.

I am one of those people who LOVE salt n vinegar chips. These look amazing, especially with the fingerling potatoes. Thank you for sharing such a tasty recipe.

oops, i see that you did!
🙂

did you slice the potatoes before you boiled them heidi?

What a great idea! I can’t believe that I’d never heard of this before!!! I like salt and vinegar chips and my husband loooooveess them so this recipe is definitely getting bookmarked!!!

There’s a Basque dish that involves boiling potatoes in red wine that’s really delicious-but i never thought of vinegar.

this has my daughter’s name written all over it. Will be making it this week for sure!

I adore the salt and vinegar thing, and would adore these. Thank you.

This looks amazing! I LOVE salt and vinegar potato chips and think I’ll need to try it asap.

hello heidi,
hmmm. i’m not particularly partial to salt & vinegar chips either, but this got me really interested. this reminds me of a recipe that tells you to cook potatoes in water along with sprigs of fresh mint, which resulted in the spuds subtly flavored with mint. might have to give this one a try, too!

My dad used to make potatoes that looked just like those and he called them ‘potato planks’. Nothing as fancy as yours but yummy just the same, as they were fried in bacon grease.

That is a fascinating method and recipe! Salt and Vinegar chips are my boyfriend’s favorite, and I’m sure he would love these.

Your introduction really got me on this one. My boyfriend LOVES salt and vinegar chips. One of his favorite meals is a tuna salad sandwich (with mustard and pickles) and a S&V chips. Just the thought of all that makes my face hurt. I will definitely be making these, especially since you said you liked them too!

These look much better than fries…and I bet the taste wonderful too! 🙂