Crispy Salt-and-Vinegar Potatoes

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 

I am sharing these very flavorful potatoes with Fiesta Friday, Angie, Loretta  @ Safari of the Mind and Petra @ Food Eat Love. I’m sure the party could use a good side dish.

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36 thoughts on “Crispy Salt-and-Vinegar Potatoes

  1. I don’t think I’ve ever tried salt and vinegar potatoes Judi, but it sure sounds yummy~ I’m sure it would go well with just about anything.


  2. The potatoes look absolutely yummy. I have never cooked them in vinegar before so thank you for sharing this recipe. Another scrumptious recipe to make in my favorite cast iron skillet. thanks Judi!


  3. Omg they looks so tasty. I’ve never tried vinegar. I have bookmarked for next week’s roast potatoes. I can’t wait to try this!


  4. I love love salt and vinegar chips and potatoes and being able to put them together? What a fabulous and perfect recipe for me to try this weekend! Thanks so much for this recipe!


  5. I love potatoes and this is a new way of cooking them for me! They look so delicious and crispy I wish I had a big bowl now! 🙂 Happy Fiesta Friday (a bit late I know) and have a great week ahead! 🙂


      • 6 inches of snow?! Wow, saying that I am sure we had 6 inches of rain! Not quite the same but they are terrible with snow here, everything comes to a standstill until the snow is gone! 🙂


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