Crispy Salt and Vinegar Potatoes
Whoever first put salt and vinegar on a potato chip deserves a statue.
These crispy potatoes are just the right tangy hit with a sweet and spicy Hot Honey dipping sauce that will take your entire meal to the next level!
Crispy Salt and Vinegar Potatoes
(oven-fried potatoes + honey sour cream dipping sauce)
Serves 4-6
What you need:
2 pounds small Yukon Gold or fingerling potatoes
2 teaspoons sea salt plus more to season
1 cup apple cider vinegar, plus extra
1/2 cup avocado oil
1/2 cup sour cream or whole fat plain Greek yogurt
2 tablespoons Savannah Bee Company Honey (we usedΒ Hot Honey)
1 teaspoon chopped rosemary
1 tablespoon minced chives
Kosher salt and freshly ground pepper
What to do:
1. Wash Up!
2. Preheat oven to 425ΒΊF.
3. Boil the potatoes: Cut potatoes into quarters and put into a large saucepan. Add salt and cider vinegar, then cover with cold water. Heat over medium heat to bring to a boil and simmer potatoes for 15 minutes until a sharp knife can easily be inserted. Drain potatoes and return to the stove over low heat to remove excess moisture.
4. Roast the potatoes: Put the potatoes on a sheet tray in the oven and stir to coat in avocado oil. Roast for 40-45 minutes until crisp and golden brown. Season with sea salt and extra vinegar.
5. Make the dipping sauce: Whisk together sour cream, Hot Honey, rosemary and chives. Salt and pepper to taste.
Pro Tip! For a stronger vinegar flavor, use white wine vinegar!
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