Ingredients
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3 pounds baby potatoes
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Kosher salt
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Pepper
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1 red onion (small sliced)
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½ cup Champagne vinegar
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¼ cup extra-virgin olive oil (plus more for brushing)
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1 cup parsley (lightly packed, chopped)
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2 cups kettle-cooked salt-and-vinegar chips (coarsely crushed)
Directions
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In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and cook over moderately high heat until tender, about 20 minutes. Drain and spread on a baking sheet to cool, then cut in half.
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Meanwhile, in a large bowl, mix the red onion with the Champagne vinegar and let stand for 10 minutes.
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Light a grill and oil the grate. Grill the potatoes cut side down over moderately high heat until lightly charred, about 5 minutes. Transfer to the bowl with the onions. Add the 1/4 cup of olive oil and mix well. Let cool completely. Stir in the parsley and season with salt and pepper. Top with the chips; serve.