When I was a kid, I used to eat salt and vinegar chips until my tongue hurt — and that salty, acidic crunch is still just as addictive in my adult life.

If you’re just as keen on this indulgent snack, you can satisfy that craving for tangy, salty chips in the form of roasted potatoes! And the best part is that they can be served as a part of your breakfast, lunch or dinner.

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Prep Time: 10 minutes
Total Time: 45 minutes
Serves: 4-6

Ingredients:
1/4 cup vinegar, plus 2 Tbsp
1 Tbsp salt
2 lbs baby potatoes, such as Yukon gold or red skin
2 Tbsp butter, melted
1 Tbsp olive oil
1 tsp sea salt
Pepper, to taste

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Directions:
1. Preheat oven to 425°F. In a large sauce pan, combine vinegar, salt and potatoes. Add water just until potatoes are covered. Heat sauce pan on high until mixture reaches a boil, reduce to a simmer and continue to cook until potatoes are fork tender, about 10 minutes.
2. Drain liquid. Cut potatoes in half and place on a rimmed baking sheet. Combine butter and olive oil and pour mixture over potatoes, shaking the baking sheet to coat potatoes.
3. Bake in preheated oven until golden brown and crispy, about 30 minutes, shaking the pan every 10 minutes.
4. Remove from oven and immediately drizzle remaining 2 Tbsp of vinegar over potatoes. Garnish with sea salt and season with fresh ground pepper.

Want more tasty tater recipes? Check out these 10 ways Canadians are eating potatoes.