Crispy Salt-and-Vinegar Potatoes

By Leslie Blythe Potatoes, Side dish Boiling, Sautéing

March 29, 2018

My family loves anything salt & vinegar flavored. These Crispy Salt-and-Vinegar Potatoes are first boiled in vinegar to infuse the flavor into the potato. Then they are drained, dried and sautéed in a pan to achieve crispiness and doused with more vinegar. What's wrong with that? Nothing.

Prep: 20 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

2 pounds baby Yukon Gold potatoes, halved, quartered if large

1 cup plus 2 tablespoons distilled white vinegar

1 tablespoon kosher salt, plus more

2 tablespoons unsalted butter

Freshly ground black pepper

2 tablespoons chopped fresh chives

Flaky sea salt (such as Maldon)

Directions

1Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20 - 25 minutes; drain and pat dry.

2Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8 - 10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.

BON APPÉTIT May 2014

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