Crispy Salt & Vinegar Potatoes!
We haven’t spent much time on side dishes around here but they are a great place to experiment or to spruce up a dinner that you make regularly.
I’ve made these a couple of times and they are equally at home with beef, pork, chicken, or even fish.
Honestly, it’s pretty hard to go wrong with a good, crispy potato anytime. These boil in a vinegar and water combo that give them extra zip and flavor.
Think of salt & vinegar chips and you’ll quickly understand why this is a great idea.
Here’s what you need:
Baby Potatoes, Vinegar, Butter, Green Onion, Salt & Pepper.
I have 2 pounds of baby Yukon Gold potatoes but any small potatoes will do.
Cut the potatoes in half and place them in a large pot with 1 cup of white vinegar. Fill the pan up with water to cover the top of the potatoes by about 1 inch.
Bring the pot to a boil over high heat then reduce the heat to medium and cook until the potatoes are fork tender but not falling apart, about 15 minutes.
Drain the potatoes and then blot them dry with paper towels.
Drying is an essential step to crispy potatoes.
Melt 2 Tablespoons of butter in a large skillet. When the butter is foamy, add the potatoes and try to position them cut side down (unlike what you see here) in the pan.
The cut side, or flat side of the potato is where you will get the highest crisp factor so it’s worth your time to use tongs to flip them over.
Cook the potatoes tossing them occasionally until they are golden brown and crispy on both sides, about 8 minutes.
Place them in a serving bowl and drizzle the warm potatoes with an additional 2 Tablespoons of vinegar. Season with coarsely ground black pepper, flaky salt such as sea salt or fleur de sel, and top them with some chopped green onions.
You could also switch this up and add chopped fresh dill or rosemary instead of the onion tops.
The last time I made them, I drizzled them with a little bit of Trader Joe’s Balsamic Vinegar Reduction…Extra rich and really good.
Simple and quick and extra tasty!
Here’s the recipe: Adapted from Bon Appétit