Instead of buying a bag of potato chips to eat along side your summer burger, why not make these tangy salt and vinegar potatoes? They are really easy and quite irresistible!
1 quart of potatoes, rinsed and cut in half lengthwise
1 cup of white vinegar, or a combination of your favorite vinegars (I used apple cider vinegar and mirin because that is what I had)
2 tsp kosher salt
Place cut potatoes, vinegar, and salt in a medium sauce pot. Add enough water to cover the potatoes; about 2 cups. Bring to a boil and cook over medium heat until potatoes are knife tender. Drain and let cool for a few minutes. Then cut the halves into wedges.
Lay the potato wedges onto a lined baking sheet and drizzle with enough olive oil to coat them. Sprinkle more kosher salt over as well as a little splash of vinegar. Place the baking sheet under a broiler set to high to make the potatoes nice and crispy. This may take around 5 minutes, depending on how your broiler works. Just keep an eye on them the whole time they are in the oven.
I also made a quick dipping sauce for them, because, why not?
Chipotle Dipping Sauce
½ cup sour cream, mayo, or yogurt (I used a combo of sour cream and greek yogurt)
½ tsp liquid aminos or soy sauce
2 whole chipotle peppers from a can
Blend until smooth.