The best flavor of potato chip is without a doubt salt and vinegar. As much fun as it would be to eat a family-sized bag of salt and vinegar potato chips first thing in the morning, when you have to make it through the rest of the day, something a bit heartier is in order. Salt and vinegar home fries incorporate all the sour and salty goodness of the classic chip, but with the potatoes in home fry-form.
Boil sliced potato wedges in white vinegar and salted water until soft, then smash them gently (smashed means for surface area, and more surface area means more potato gets crispy in the next step). Toss the smashed wedges into a pan filled with hot oil and fry the potatoes until golden. Shower the home fries with kosher salt and a splash of white vinegar. Toss them with chives and try not to burn your tongue as you scarf. To make the home fries into a meal, top the potatoes with a fried egg.
Salt and Vinegar Home Fries
Photo by Gina Disimone
3 quarts water
1 cup, plus 2 tablespoons white vinegar, divided
1 tablespoons plus 2 teaspoons kosher salt, divided
2 pound russet potatoes
1 cup canola oil
¼ cup finely chopped fresh chives
How to Make It
Combine water, 1 cup vinegar, and 1 tablespoon salt in a large pot over medium-high.
Cut potatoes in large wedges lengthwise, and add to pot. Bring to a boil, and cook until a knife is inserted easily into wedges, but not falling apart, about 20 minutes. Drain water, and place potato wedges on a baking sheet lined with paper towels. Let stand uncovered at room temperature to dry, about 20 minutes. Use palm of hand to smash wedges without tearing them apart.
Add oil to a large cast-iron skillet over medium-high, and heat to 350°F. Carefully place potatoes, in batches, in hot oil and cook until golden and crispy, about 5 minutes per side.Transfer to a plate lined with paper towels. Repeat with remaining potatoes. Drizzle with remaining 2 tablespoons vinegar; sprinkle with chives and remaining 2 teaspoons salt.