Oh, salt-and-vinegar potato chips, where were you when I was young? Actually, I’m glad you weren’t around because I could probably sit down and eat an entire bag of you in one sitting. Not to say that I couldn’t do that now, but in my dotage, I’ve learned a little bit more about self-control.
(READ MORE: The revealing science of potato chips)
That doesn’t mean, though, that I won’t try to bring this delicious duo of flavors into my cooking repertoire every so often, the latest being salt and vinegar melting potatoes. Oh my! Creamy on the inside and crispy on the outside, they make a wonderful side dish for most any protein, particularly fish for a different take on fish and chips.
The key to success with these potatoes is using Yukon Gold potatoes and coating them with a flaky salt. Or, if you’re in a pinch and can’t find Maldon salt, kosher salt is a good substitute. Those two things are all you need for success.
(READ MORE: Recipes that pair potatoes with pork or beef)
Salt-and-Vinegar Melting Potatoes
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices
2 tablespoons melted butter
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
Paprika, as needed
½ cup low-sodium vegetable broth or chicken broth
½ cup distilled white vinegar
¼ teaspoon flaky salt, such as Maldon
1 green onion, green tops only, sliced thin
Toss potatoes, butter, oil, salt and pepper in a large bowl. Arrange in a single layer in a 9- by 13-inch metal baking pan, and sprinkle with paprika. Roast, flipping once, until browned, about 30 minutes.
Stir broth and vinegar together in a glass measuring cup. Carefully add to the pan, and continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Sprinkle with salt and scallions. Serve hot.
RESTAURANT NEWS
— Bonefish Grill, 2115 Gunbarrel Road, has new winter specials, available through March 11, that are filled with some familiar flavors — with a twist. Consider the Bang Bang Shrimp. Yes, you can still get it, but you can also get Bang Bang Artichokes featuring crispy artichoke hearts in Bonefish’s famously popular Bang Bang sauce. Try pairing the appetizer with the new Winter White Cosmo made with Reyka Vodka, Cointreau, St. Germain Elderflower liqueur, white cranberry juice and fresh lime juice.
Additional Bonefish winter specials include Linguine Del Mar, featuring hard-shell mussels tossed in a white wine butter sauce over roasted bay scallop and shrimp linguine; Old Fashioned Cedar Plank Salmon, a perennial favorite with Atlantic salmon grilled on a cedar plank, brushed with a Jim Beam bourbon-honey glaze and finished with a Bordeaux cherry gastrique; and Smoky Tomato Grouper With Parmesan Risotto, with wood-grilled grouper topped with smoky tomato butter and served with creamy Parmesan risotto and fresh seasonal vegetables.
Fan of the land? Enjoy the Smoky Tomato Butter Bone-In Pork Chop or the Smoky Tomato Butter Bistro Filet. Also, guests can now order a premium side of Parmesan Risotto topped with house-made herb oil with any entrée.
— Mellow Mushroom, 205 Broad St. and 2318 Lifestyle Way, is celebrating plant-based dining this month, aka Veganuary, by bringing back one of the chain’s most popular menu items for a limited time. The Miss Mushroom starts with minced garlic, Mellow red sauce, fresh spinach, Follow Your Heart dairy-free mozzarella, sliced portobello and caramelized onions. After baking, it’s topped with Follow Your Heart dairy-free feta crumbles and a sprinkle of chives. It will be available through March 4.
Also available through March 4 is the Lavender Groove mocktail, a zero-proof drink mixed with subtly tart Monin Blueberry Purée, Monin Lavender Syrup with semisweet floral flavor and fresh aroma of lavender and garnished with a dried lavender sprig.
— Taco Mac, 423 Market St., has announced Founders Brewing Co. as its first Beer of the Month of 2024. Featured brews from the Grand Rapids, Michigan, craft brewery include Mortal Bloom hazy India pale ale, All Day IPA, Solid Gold premium lager and Vanilla Porter. Thursday pint nights kick off at 5 p.m. with giveaways including sunglasses on Jan. 11, a key-chain bottle opener on Jan. 18 and a Founders hat on Jan. 25 (one item per customer, while supplies last).
(READ MORE: 50 restaurants in Chattanooga that serve tacos)
— Bojangles has added Chicken Rice Bowls to the menu for a limited time. They’re made with Bojangles Dirty Rice, Cajun Pintos and shredded Monterey Jack and Cheddar cheeses. Guests can enjoy the bowl topped in one of two ways: with a diced, grilled chicken breast or the Bojangles Chicken Supremes. They’re served with Texas Pete hot sauce on the side.
(READ MORE: Bojangles tests out Bo’s Bird Dogs in Chattanooga)
Contributed Photo / Bojangles’ new Chicken Rice Bowls include dirty rice, Cajun pintos and a choice of grilled chicken breast or Chicken Supremes.FOOD TRENDS
The Fresh Market, 2288 Gunbarrel Road, is gearing up for a year of delicious food trends for 2024. The culinary adventures will include Latin American flavors (try the house-made guacamole and empanadas); mocktails (mix up a cranberry ginger ale mocktail or Belvoir cream fizz mocktail); global soups and stews (try the ramen soup, shrimp pho and Malaysian curry laska); and pulses, the edible seeds of legume plants (think black beans, chickpeas, French green lentils and red kidney beans). Recipes can be found in the store’s January magazine.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
File Photo / Anne Braly