There’s one snack you’re sure to find in pubs all over the British Isles: small bags of salt-and-vinegar crisps (potato chips). Here, we revisit the pint-and-crisp tradition with roasted potatoes that have been cooked in water and vinegar to give them a similar addictive salty-sourness. Serve with mustard, artisanal ketchup, or a favorite dipping sauce.
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- 2 lb. small fingerling, multicolored or baby potatoes, halved
- 1 cup cider vinegar
- 4 tsp. salt
- 2 cloves garlic, crushed, optional
- 1/4 cup vegetable oil
1 | Place potatoes, vinegar, salt, garlic (if using), and 6 cups water in large saucepan, and bring to a boil. Reduce heat to medium, and boil potatoes 15 to 20 minutes, or until tender when pierced with fork. Drain, and cool.
2 | Preheat oven to 450°F, and coat large baking sheet with cooking spray.
3 | Toss potatoes with oil in large bowl, and spread on prepared baking sheet. Roast 15 to 20 minutes, or until crisp and golden brown. Season with salt and pepper, if desired.
- Calories: 150
- Carbohydrate Content: 20 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 80 mg
- Sugar Content: 1 g