Crispy Salt-and-Vinegar Potatoes
A delicious twist on salt and vinegar chips in potato form. Baby Yukon Gold potatoes are boiled in vinegar water until tender, then crisped up in butter until golden brown and finished with more vinegar, chives, and flaky sea salt.
4 servings
35 min
Ingredients
- •2 pounds baby Yukon Gold potatoes, halved, quartered if large
- •1 cup distilled white vinegar
- •1 tablespoon kosher salt
- •2 tablespoons unsalted butter
- •1 pinch black pepper
- •2 tablespoons fresh chives
- •1 pinch flaky sea salt
Cooking Instructions
- 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.
25 min
- 2.
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.
10 min
