New Potatoes with Vinegar and Sea Salt β Inspired by Classic Potato Chips
β° Prep & Cook Time: 40 minutes
π½οΈ Servings: 2
Ingredients
- 500 g small new potatoes (about walnut size)
- 3-4 tbsp mild vinegar (I used rice vinegar)
- 1/2 tsp coarse sea salt
- 3 tbsp olive oil
- Fresh parsley, chopped
Instructions
- Scrub the potatoes with coarse sea salt and a metal sponge. Rinse thoroughly.
- Boil the potatoes in salted water until a fork slides in easily. Drain well.
- Arrange the potatoes in a spacious baking tray (for larger quantities, use the oven tray), making sure they donβt overlap. Using the bottom of a glass, gently flatten the potatoes to about 1 inch thickness. Some breakage is fine.
- Drizzle the potatoes with olive oil, then brush with 2 tablespoons of vinegar. Sprinkle coarse sea salt on top.
- Bake at 220Β°C (428Β°F) for 20 minutes.
- Carefully flip the potatoes, brush with the remaining vinegar (taste one to adjust vinegar quantity to your liking), and sprinkle a little more coarse salt.
- Bake for another 10 minutes until the potatoes have a crisp crust.
- Remove from the oven, sprinkle generously with chopped parsley, and serve immediately.
π½οΈ Serving Suggestions
These potatoes pair perfectly with a juicy steak or roast chicken, adding a bright tangy crunch that complements grilled or roasted meats.
π Final Thoughts
Inspired by the classic vinegar-and-salt potato chips, this recipe gives new potatoes a delightful crispy texture with a fresh tang. The vinegar cuts through the richness, while the parsley adds a lovely fresh note. A simple yet impressive side dish that brings a twist to your meal!