Monday, September 22, 2014

Salt and Vinegar Potatoes

Salt and Vinegar Potatoes
Serves: 4
Difficulty Level: Super Easy, embarrassingly so
Salt and Vinegar Potatoes 
I was not planning to post this recipe because it is just too simple to blog. But I have served it enough times to rave reviews that I thought sharing was in order. Do you love Salt & Vinegar potato chips or French fries with malt vinegar? – well this is your dish. Same great tang as with chips comes from vinegar soaking – or rather boiling – into the baby potatoes in order to drench each and every bite. I love flaky salt and kick of vinegar that makes these skillet potatoes almost taste like a bag of chips.  Only wayyyyyyyyyy better. Potatoes should be crispy on the outside and creamy within. This method will get you there and yields color, more flavor and crackling skin. Who could ask for more? I used baby Yukon’s this time…but fingerlings would work equally well. One could also smash the potatoes before the last fry for even greater crispiness.

  • 2 lb. baby Yukon Gold potatoes, halved, quartered if large
  • 1 C plus 2 Tb distilled white vinegar (divided)
  • 1 Tb kosher salt, plus more
  • 2 Tb unsalted butter
  • Freshly ground black pepper
  • 2 Tb chopped fresh chives
  • Flaky sea salt (such as Maldon) 

Yukon gold potatoes
Combine potatoes, 1 C vinegar and 1 Tb kosher salt in a medium saucepan. Add water to cover all by 1-inch. Bring to a boil, reduce heat, and simmer until the potatoes are tender, 20-25 minutes. Drain and pat dry.

Heat 2 Tb butter in large skillet over medium-high heat. Add potatoes, cut side down; season with kosher salt and freshly ground black pepper. Alternatively, for smashed potatoes, once tender, cooled and dried – using a heavy mug or glass – smash each potato to about ½-inch thickness and place in skillet, seasoned with kosher salt & pepper. Cook, undisturbed, until cut or smashed side is browned, and then toss occasionally until golden brown and crisp, 8-10 minutes. Remove from heat and immediately drizzle 2 Tb vinegar over all. Serve topped with chives and flaky sea salt.
Taters sliced and ready to cook 
This is a great side dish to meat, fish or large salad. Served on the side of a rotisserie chicken and salad (keeping things quick and easy), these scrumptious salt and vinegar potatoes are a huge hit.  They are also delicious as a breakfast side, or alone as a snack. Potatoes are essential, in my opinion, to summer picnics, barbeques and late night dinners on the patio. So enjoy. You can thank me later.


Adapted from Bon Appetit, May 2014

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