Are these ever flavorful potatoes and such a good side for any meat or fish. This recipe is adapted from Bon Appetit. I have already posted Roasted Salt-and-Vinegar Potatoes Two Ways which are smashed…
They say russet potatoes are the best to use in this type of a recipe as they have a lot of starch and produce the crispest crusts. Yukon Gold are creamier but still produce a nice crust with medium starch. On the other hand red are creamy and will not produce a strong crisp crust as they are a low starch potato. If you look at the pictures below I think red potatoes were fine to use. Use whatever works for you. Another thing you can use a different vinegar such as apple or malt. A cast iron skillet really makes a difference no matter what potato you use.
Crispy Salt-and-Vinegar Potatoes
- 2 lbs. Yukon Gold potatoes, halved if small and quartered if large; I used red as that was what I had; russet are the best to use
- 1 cup plus 2 tbsp. distilled white vinegar; could substitute for apple or malt vinegar
- 1 tbsp. kosher salt
- 2 tbsp. unsalted butter
- freshly ground black pepper
- 2 tbsp. chives, chopped
- Flaky sea salt such as Maldon to finish
Combine potatoes, 1 cup vinegar and 1 tbsp. kosher salt in a medium saucepan. Add enough water to cover the potatoes by 1-inch. Bring to a boil, reduce heat and simmer until potatoes are tender, about 25 minutes. Don’t let the potatoes get mushy. Drain well and pat dry with scott towels.
Heat the butter in a large cast iron skillet; add the potatoes and season with salt and pepper. Cook, on the flesh side, turning occasionally until golden brown and crisp. This could take about 10 minutes. Drizzle with remaining 2 tbsp. vinegar. Serve topped with chives and sea salt.
Recipe by cookingwithauntjuju.com