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 cookingwithauntjuju.com 

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.

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  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!

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  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!

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  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!

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  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! 🙂

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      • 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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