Fair warning, you might be tempted to eat these off your plate with your fingers.
Case in point, this simple recipe, which takes its flavor cues from the eponymous chips.
Season with kosher salt and several grinds of pepper.
Victor Protasio
Add potatoes and toss to coat.
Arrange potatoes, cut sides down, in an even layer on a rimmed baking sheet.
Bake until golden on the bottoms and tender when pierced with a fork, 35 to 40 minutes.
Let cool for 15 minutes.
Toss potatoes with the remaining 1 tablespoon each vinegar and oil on a baking sheet.
Fold in parsley, oregano, and dill just before serving.
Top with flaky sea salt.
The finished dish can stand at room temperature for up to 1 hour.
