We love a potato in most formats around here. With a borrowed method from Bon Appetite, we are simmering our potatoes in white vinegar, so the flavor penetrates the vegetable a bit. They sprinkle more on top after the crisp, but I didn’t think my kids would go for that. You know your household vinegar threshold.

The marinade/sauce is similar to the one we have here in the archives. Half is used as a chicken marinade, and the other is used for drizzling. I’ve made it a few times and if you can do a little heat, add in a jalapeño!

Serve with the Greens with Frizzled Shallots and Basil Vinaigrette

Both recipes adapted from Bon Appetit