I could start a whole blog dedicated to this concept–there are so many recipes and products I come across that feel as though they could have been a half-baked idea in the back of my brain at some point (shrimp cocktail-flavored potato chips?).
Then again, I’ve never been a full-time recipe tester. As a food industry journalist, I’ve mostly been at the other end of the pipeline, waiting for the physical manifestation of innovative food concepts to be spit out onto menus or in the form of consumer packaged goods so I can determine whether they are indicating the start (or end) of some trend or another.
That brings me to the latest edition of Things I Wish I’d Thought Of, salt and vinegar potatoes. Full disclosure: I wasn’t always a salt and vinegar chips gal. My husband has loved them for years, but until recently, I always thought their flavor was too overpowering. (I suspect the age-related dulling of my palate is partly to thank for my change of heart.) Now I love them. That astringent acidity that coats your lips followed by a satisfying, salty crunch. A heavenly chip.
This potato recipe comes from Bon Apetit, and it’s ridiculously simple. Cubed Yukon Golds are simmered in water and distilled vinegar to infuse the flavor before they’re browned in a skillet and finished with a sprinkling of chives and vinegar. Add a fried fish fillet and you’re in biz.
Sea salt and vinegar potatoes
2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup plus 1 tablespoon distilled white vinegar
Kosher salt, as needed
2 tablespoons unsalted butter
Freshly ground black pepper
3 tablespoons chopped chives
Flaky sea salt
Method: Combine the potatoes, 1 cup vinegar and about a tablespoon of salt in a medium saucepan. Add enough water to cover, and bring to a boil. Cover and simmer for 20 to 25 minutes, until fork tender. Drain and pat dry.
Melt the butter in a cast iron or other heavy-bottomed skillet over medium-high heat. Add the potatoes and another sprinkling of salt. Cook, tossing occasionally, until crisp and brown on all sides, 15 or 20 minutes.
Drizzle the remaining tablespoon of vinegar over the potatoes. Serve immediately, sprinkled with the chives and a few teaspoons of flaky sea salt.