I’m a huge fan of salt and vinegar potato chips, so I wasted no time when I saw this recipe when in NYT Cooking…and it didn’t disappoint.
Preheat your oven to 450 degrees F. Then, in a large bowl, stir together 2 tablespoons of olive oil, 4 tablespoons of apple cider or white vinegar, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Wash, dry, and cut a couple of pounds of Yukon gold or russet potatoes into 1-inch chunks before tossing to coat well with the vinegar mixture. Lay out the potatoes on parchment-lined baking sheets and roast for approximately 40 minutes, flipping once or twice.
Once the potatoes are cooked though with some nice browning, slide them back into the bowl and give a final toss with another tablespoon or two of vinegar and salt and pepper to taste.
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