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You either love salt and vinegar or you hate it. There's no in-between when it comes to the potato chip flavor profile. Lovers enjoy the tang of the vinegar; haters despise the acidic assault. If you're a member of the former camp, these crispy potatoes are a dream come true. It's like having salt and vinegar chips for dinner, only in a creamier and classier potato form.
To make the yukon golds nice and tart, you need to boil them in a pot of water and vinegar. To keep with the classic potato chip taste, distilled white vinegar — a full cup for 2 pounds of potatoes — is the way to go. Boil them until tender (about 20 minutes) then drain and pat them dry.
Next you need to make them crispy. Toss the boiled potatoes in olive oil, season them generously with salt and pepper and bake them until they develop a nice and golden crust, about 20 minutes more. It's not a quick dish by any means, but it's super easy and worth the wait.
All the S&V fans on the Delish team approved. The potatoes disappeared in minutes. The only complaint was that some people wanted the potatoes more vinegary. If you are a hardcore fan of the acidic flavor, toss even more vinegar into the potatoes before baking them.
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