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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crispy Salt-and-Vinegar Potatoes Recipe

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This recipe for Crispy Salt-and-Vinegar Potatoes is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Yukon Gold potatoes (or baby redskin), halved or quartered if large
1 c. distilled white vinegar plus 2 tbsp.
1 tbsp. kosher salt, plus more for seasoning
2 tbsp. unsalted butter
Freshly ground black pepper
2 tbsp. chopped fresh chives (optional)
Flaky sea salt (such as Maldon)
Directions:
Directions:
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, about 20-25 minutes. Drain potatoes when tender and put back into warm pan to dry out, shaking pan to prevent sticking.

Heat butter in a large skillet over medium-high heat. Add potatoes and season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, for about 8-10 minutes. Drizzle with remaining 2 tbsp. vinegar.

Serve topped with chives, if using, and sea salt.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
From May 2014 Bon Appetit. Very good with breaded fish for fish and chips. Yummy.

 

 

 

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