I love salt & vinegar potato chips, so I made this Martha Stewart recipe for Easter Dinner 2011. They were SO yummy.
You can make these ahead of time. Boil & smash them, cover & refrigerate overnight, then finish in the oven the next day.
1 1/2 lbs small round or fingerling potatoes
2 Tbs extra-virgin olive oil
1/4 c. malt vinegar
In a medium pot bring potatoes to a boil in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes, then drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
Preheat oven to 450F. Brush a rimmed baking sheet with 1 Tbs oil. Place potatoes on sheet and brush tops with 1 Tbs oil. Bake until crisp and golden, 35 mins, flipping them halfway through. Remove from oven, toss with vinegar & season with salt.