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Crispy Salt-and-Vinegar Potatoes Recipe

   
 

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     Crispy Salt-and-Vinegar Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20

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)
 

Instructions
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.
Calories (kcal) 240 Fat (g) 6 Saturated Fat (g) 3.5 Cholesterol (mg) 15 Carbohydrates (g) 40 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 5 Sodium (mg) 1450


Originally Submitted
5/24/2014





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