Dorm Dash: Salt and vinegar potatoes
If you like salt and vinegar potato chips, you won’t be able to get enough of these salt and vinegar potatoes!
Ingredients:
1 bag of baby potatoes
2 cups distilled white vinegar
1 cup water
2 tablespoons butter
3 tablespoons dried or chopped fresh chives
Salt and pepper to taste
Directions:
Wash baby potatoes and cut them in half.
Place baby potatoes in a large pot and cover with vinegar and generously salted water. Make sure the potatoes are completely submerged in the liquid. Add extra water to cover if necessary.
Bring liquid to a boil. Reduce heat to a simmer once it starts to boil.
Let the potatoes simmer in the hot liquid. You want the potatoes to be fork tender but not overcooked, so make sure you are checking on the potatoes about every ten minutes. This step usually takes between 20 to 30 minutes.
Once you can stick a fork through the potatoes, drain the liquid from the pot.
Stick the pot back on the heat with the potatoes in it and add two tablespoons of butter to the pot.
Fry potatoes in the butter, adding salt and pepper to season. The potatoes are ready to serve once crispy. It’s best to finish the potatoes cut side down in the pot to get them the crispiest.
Top with chives and enjoy!
