Salt and Vinegar Potatoes with Rosemary

When I was in high school, salt and vinegar chips were the thing. Everyone ate them.

I like idea of the salt and vinegar but it was simply flavor over-load. I love vinegar, but not to the point that my cheeks pucker and lead to an ache so bad it feels as if I had been smiling for an all-day photo shoot. Not that I know what it’s like to be in a photo shoot, but I’m a smiley person so I can only imagine.

I’ve said it once and I’ll say it again: potatoes are not the nutritional pitfall of vegetables, it’s the preparation of potatoes that’s the nutritional pitfall. Says the girl who LOVES fully loaded mashed potatoes. Butter, sour cream, cream cheese, cheese, bacon, and so on are great…but not necessary for truly delicious potatoes.

When you take bold, low-calorie flavors like salt and vinegar and combine them with smashed and roasted potatoes, this is what you get. I saw these on Noble Pig and went straight to Kohls to use my Kohls Cash on a potato smasher…they looked that good (hey, I love free stuff!). I imagined them as a tamed-down version of those fun-flavored salt and vinegar chips from high school, and that’s exactly what I got.

For those of you who are seeking a healthier potato side for the meat-and-potato lovers in your life – this is for you!

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Salt and Vinegar Potatoes with Rosemary adapted from a Million Different Recipes, as seen on Noble Pig

2 lbs small potatoes, new or mini Yukon golds work well
2 Tbsp extra-virgin olive oil
Kosher salt, to taste
Fresh ground pepper, to taste
1 Tbsp fresh rosemary, finely chopped
1-2 Tbsp cider vinegar, to taste

Directions:

Place potatoes in salted water and bring to a boil; cook until fork tender, about 20-30 minutes depending on the size of your potatoes.

Preheat oven to 425 F. Line a baking sheet with foil and spray with non-stick cooking spray. Place the cooked potatoes on prepared baking sheet and press down gently on each potato with a potato masher.

Brush the top of each potato with olive oil. Season with Kosher salt, pepper, and rosemary. Place in the oven for 25 minutes until browned and crispy.

Remove from oven and brush well with cider vinegar. Serve immediately. Yield: 5 servings.

Nutrition Information (per serving): 171 calories; 5.8 g fat; 0 mg. cholesterol; 230 mg. sodium; 31.8 g. carbohydrate; 3.6 g. fiber; 5 g. protein

Result: Mr. Prevention loved these just from the sounds of them, and his opinion on the taste fell parallel. These are unique, simple, and healthy, using mono and polyunsaturated fat from olive oil and zero-calorie vinegar. They reheated well and came together without much effort or “babysitting” while the rest of dinner was prepared and grilled (turkey burgers!). Enjoy!

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Lily and I are headed to the farmer’s market in a few. I need to finish my weekly menu first to be sure I get everything I can from our local farmers 🙂

I was POOPED after our day of PRing yesterday, so I opted out of a workout – grrr, self! I owe myself a long run today.

Question: What’s your favorite potato chip flavor/variety?

Happy weekend!

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20 Comments

  1. August 20, 2011 / 9:24 am

    salt & vinegar is my favorite potato chip flavor! i will definitely be making these potatoes when i get back from israel 🙂

  2. August 20, 2011 / 9:34 am

    These look so good! I am a plain jane when it comes to chips and I love Ruffles!

  3. August 20, 2011 / 9:45 am

    I used to love salt and vinegar chips, but since I have cut back on salt a lot, they are waaaay too salty for me. These potatoes sound great! Love that I can get my salt and vinegar fix while controlling the salt!

  4. August 20, 2011 / 10:05 am

    These look awesome! My weakness is pringles salt and vinegar chips, so when I saw your post- my ears perked up. lol.

  5. August 20, 2011 / 10:48 am

    YUM! I love salt and vinegar chips, fries, whatever…so I am excited to try this recipe. Your pictures look SO delicious. Thanks for sharing!

  6. August 20, 2011 / 11:43 am

    Salt and vinegar are my favorite. I am definitely going to have to try these! They look great.

  7. August 20, 2011 / 2:18 pm

    I will eat salt and vinegar chips to the point where they burn my tongue. No. Lie. I’m sure I would ADORE these!

    Congrats on your PR and I’m so glad you liked the zucchini banana bread!

  8. August 20, 2011 / 4:30 pm

    Love salt and vinegar anything – yum! Have fun at the farmer’s market!

  9. August 20, 2011 / 8:00 pm

    These look great. I love salt and vinegar flavored things. I also like sour cream & onion when it comes to chips.

  10. August 21, 2011 / 5:04 pm

    Wow this sounds great! I was also a huge fan of salt and vinegar chips in high school. I can’t even imagine how many bags of them my brother and I ate back then. I can’t wait to make this dish for him, I know he’ll love it!

    • Nicole
      Author
      August 21, 2011 / 9:40 pm

      You can add as much or as little vinegar as you want, so if tart is your thing…go extra wild 🙂

  11. August 21, 2011 / 10:36 pm

    I never really liked the chips because it was too much salt, but these sound great!

  12. August 21, 2011 / 11:43 pm

    I love S&V chips – I didn’t discover them until a few years ago though! I know I’d love these too 🙂

    The best chips I had were in Lithuania – sour cream and cheddar – SOO good!

  13. Shannon
    August 22, 2011 / 12:05 am

    Just made these for a late night snack…… so delicious!!

    • Nicole
      Author
      August 22, 2011 / 6:18 am

      Glad you liked them, Shannon!

  14. August 22, 2011 / 12:30 pm

    I like the idea of boiling then baking these potatoes. I do love a good crispy potato. What did you serve them with?

    My favourite chip flavour is All Dressed. If I only knew what the seasonings were I would love to try an all dressed version of this.

    • Nicole
      Author
      August 22, 2011 / 5:15 pm

      I served them with the Easy Southwest Turkey Burgers – went great together!

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