Salt & Vinegar Roasted Potatoes with Chimichurri

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In elementary school, Tuesdays and Thursdays were THE best lunch days because I was able to indulge in fast food (just a little bit), Doritos and chocolate chip cookies instead of my usual boring PB&J with pretzels.  Food that I really didn’t eat too often at home.

We would line up by class to pick up our one Taco Bell taco or McDonald’s hamburger and had the option to purchase a bag of chips for $0.25 or a cookies for five cent a piece.  With only a quarter in my pocket, the big dilemma was choosing the bag of chips or five (whole) cookies.  Life decisions for a third-grader.  If I chose the chips, I had to do it quickly because the good ones like the Doritos, Lay’s or white cheddar popcorn were always sold out first, leaving only the Salt & Vinegar flavor.  Ew. No thank you.  It was the vinegar smell that completely turned me off and lingered in my nostrils if anyone even opened a bag.

Long story short, here we are over 20 years later and I finally decided to give that flavor combination a whirl.  My husband brought home some salt + vinegar wings for our Super Bowl spread, which we promptly demolished before our company arrived.  Oops!  {Sorry, guys!}  I was hooked, deciding to give it a try myself on some fingerling potatoes because there’s no way I was going to recreate some wings.  I’ll leave that to the professionals.  Think of these crispy salt + vinegar potatoes as a grown up version of those old school Lay’s potato chips, only so much better!

salt & vinegar roasted potatoes with chimichurri

(serves 4-6)

I adapted them from this recipe, opting to roast the potatoes instead for maximum crispness.  Cooking them in vinegar flavors them from within while the final drizzle boosts the flavor.  I also tossed them with sumac, a spice with a lemon-y twang and a wonderful addition if you have it in your pantry.  Finally, I felt they were complemented perfectly with an herby chimichurri.

  • 2 lbs fingerling potatoes, halved
  • 1 cup + 1 tbs distilled white vinegar
  • 1 tbs kosher salt
  • 2 tbs olive oil
  • 1 tsp sumac, optional
  • freshly cracked black pepper
  • chives, for garnish
  • flakey sea salt, for garnish
  • chimichurri, for drizzling or dipping

Preheat oven to 425° and line a baking sheet with parchment paper.

In a large pot, combine potatoes, 1 cup vinegar, salt and enough water to cover by one inch.  Bring to a boil, then reduce heat and simmer until potatoes are are fork-tender; about 20-15 minutes.  Drain water and pat potatoes dry.

Once potatoes are dry, toss with olive oil, pepper and sumac (if using), then move to prepared baking sheet.  Make sure potatoes are arranged in a single layer with cut sides down and roast for 20-25 minutes, until edges are browned and crisp.  Move to serving dish, then drizzle with remaining vinegar and top with chives and flakey sea salt.  Either drizzle with chimichurri or use as a dipping sauce.  Enjoy!

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