Crispy Salt-and-Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 2

    pounds baby Yukon Gold potatoes, halved, quartered if large

  • 1

    cup plus 2 Tbsp. 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

Combine potatoes, 1 cup vinegar, and 1 Tbsp. 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 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 Tbsp. vinegar. Serve topped with chives and sea salt.

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