Description

Now you can enjoy the delicious flavor of salt and vinegar potato chips in your side dish of roasted potatoes. They are roasted on the outside and creamy on the inside.

Ingredients

• 6 T. olive oil
• 2 lb. small red potatoes, measuring 1 - 2 inches in diameter
• 1 1/4 c. salt
• 3 T. malt or cider vinegar
• freshly ground black pepper, to taste
• chopped chives, optional

Steps

1. Place oven rack to upper-middle position; preheat oven to 500 degrees.
2. Set a wire rack inside a rimmed baking sheet. Brush second rimmed baking sheet evenly with oil.
3. Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt; cook until just tender and paring knife slips easily in and out of potatoes, 20 - 30 minutes. Drain potatoes; transfer to wire rack; let dry for 10 minutes.