Crispy Salt and Vinegar Potatoes
By Maverick19
Don't make extra when you make the potatoes. They are excellent the first meal. They don't make good leftovers.
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 lb. Yukon Gold potatoes, halved and quartered
- 1 cup plus 2 Tbsp distilled white vinegar
- 1 Tbsp kosher salt, plus more
- 2 Tbsp unsalted butter
- 2 Tbsp chopped fresh chives
- flaky sea salt
Details
Preparation
Step 1
1. Combine potatoes, 1 cup vinegar and kosher salt in a medium saucepan. Add enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and simmer until the potatoes are tender, 20-25 minutes. Drain and pat dry
2. Heat butter in a large skillet over medium-high heat. Add the potatoes and season with salt and pepper. Cook, tossing occasionally until golden brown and crisp, 8-10 minutes.
3. Drizzle with remaining 2 Tbsp vinegar. Serve topped with chives and flaky sea salt.
You'll also love
- Green Tomato Ketchup 0/5 (0 Votes)
- Cheesy Potato Gratin (Farmhouse... 4/5 (3 Votes)
Review this recipe