Crispy Salt-and-Vinegar Potatoes

By jargrr

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)

Preparation

Step 1

Combine 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.

Heat butter in a large skillet over mediumhigh
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.

calories 240 fat 6 g fiber 3 g

Nutritional analysis provided by

Bon Appétit