Wednesday, August 4, 2010

Oven fried salt and vinegar crips

I have been intrigued by Heidi Swanson's grilled salt and vinegar potatoes since it was posted. I passed along the recipe to Anne of Shepwell Kitchen a few weeks ago, and she tried it with a garlic bath. My first time trying this, in an oven, I sliced the potatoes a wee bit to thick. The thinner ones were better, so I decided when our CSA gave us about 2 lbs of potatoes and the weather dipped below 85 to give it another go. But thinner this time.

Salt and vinegar oven crips

4 c. or so of white vinegar
5-6 medium sized waxy potatoes (we used red ones)
olive oil (for tossing)

Preheat oven to 400 degrees.
Fill a medium sized saucepan with vinegar and bring to boil (I left the heat low so I could take my time with the potato cutting).
Wash and cut out the eyes of the potatoes. Peel if you're using conventional (non-organic) ones. Slice real real thin, but not paper thin. Try to be as consistent as possible. A mandolin would probably help but those things scare me.
Place as many slices that will reasonably fit into the vinegar bath. Bring to boil and then simmer for about 5 minutes. Take out the potato slices with a slotted spoon, and place into a large bowl. Add the remaining potato pieces and repeat process.
Be sure to drain out excess vinegar juice. Toss the potatoes with just enough olive oil to coat. Place in a single layer on a cookie sheet. Salt. Bake for 4-5 minutes, then flip them over, and bake again 4-5 minutes. Keep a good eye of them so they don't burn. A little crisp is perfect.
I had to make two trays full.

Served as a side dish to our go-to summer dinner- big ole' salad. (There are no black olives in this salad, just dark purple carrot coins).

These were quite vinegary, just enough salt, and not too bad for you. I try to take Michael Pollan's advice seriously- you can eat junky treats, as long as you make it yourself (from scratch).


Anne said...

Wow, those actually LOOK like potato chips! What did you use to slice them so thin? I really want a mandoline, and I keep asking for one for Christmas/birthdays, but apparently most people in my life fear that I'll slice my fingers off.

Rad_in_Broolyn said...

They got a little soggy in the bowl but they were quite good anyway. Blokey couldn't believe I had baked them (success!)
I just used a huge Japanese butcher's knife. When you come to visit, we'll pick one up for you in Chinatown. $10.

Anne said...

I was thinking it had to be some kind of special knife! I can never get anything thinner than about 1/4" with our chef's knife. I'll have to give this recipe another shot though - Bob's really been itching to make homemade potato chips, but I'd definitely prefer to do a baked version.

ivy said...

I would so love these.

Any pointers on how not to have sticky hash browns?