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
It sounds yummy! 🙂
They are addictive 🙂
Yummy Aunt JuJu-I love to roast several varieties in the oven (high temp) we love salt & vinegar taters…
Thanks Cheryl – the vinegar really comes through nicely in these potatoes 🙂
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.
They are very yummy Loretta – a good side dish for lots of recipes!
I love crispy potatoes. I’ve never made salt and vinegar potatoes so this is a keeper!
Definitely a keeper for me too Julie – I couldn’t get enough of them 🙂
I’ve never cooked potatoes in vinegar like this, but love the idea and it looks delicious. I’ll definitely give these a try soon. 🙂
Thanks Ronit – the vinegar penetrates the potatoes nicely and gives them some great flavor 🙂
These look so good Auntjuju! Thanks for talking about the different potatoes! I love the yukons
Thanks Lyn – I love all potatoes and done this way makes them really shine 🙂
yes me too I love potatoes. I have never tried them this way and it sounds really good!
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!
They are delicious Sandhya. A cast iron skillet, as you know, really crisped up these potatoes nicely! I made sure they were good and dry and then browned in a little butter – yum 🙂
Cannot wait to make them Judi! I want to taste the vinegar flavored potatoes too as i have never made potatoes with vinegar before.Sounds so yummy!
Judi, it sounds super tasty and the addition of vinegar is completely new to me. There is always new things to learn, thanks for sharing! 🙂
Thanks Linda – that’s what is fun about blogging – so many new ideas 🙂
The potatoes look scrumptious. I have not added vinegar to potatoes before. Sounds interesting to me.
Give them a try as they are delicious Ana :0
I would love to try ☺
Wow. These potatoes must be fabulous! Thank you – such a unique recipe!!!
Thanks – they are! I ate more than my share 🙂
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!
Thanks – I like the two step process where most of the cooking is done ahead of time in the vinegar water, dried thoroughly and then browned in a little butter topped with chives and flaky sea salt 🙂
The combination with vinegar sounds wonderful. I have pinned it. I think your red potatoes look very crusty, crispy.
Thanks Liz – Red potatoes do have less starch but I think they turned out nice and crispy!
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!
Thanks – we love those chips too. I can’t keep them in the house or they would be gone in a flash. Use the potatoes of your choice 🙂
I love roasted potatoes. This looks amazing, Aunt Juju. 🙂
Thanks Jhuls – the vinegar gives the potatoes some great flavor and then finishing them in butter – yum!
Yum! Will have to give these a try this week!
Thanks – hope you give them a try – a little extra work boiling them in the vinegar water and then frying them in butter but worth it!
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! 🙂
Thank you – they are addictive! It’s Happy FF every day. Enjoy your week too – we had about 6 inches of snow yesterday but it is melting. Putting me in the holiday spirit 🙂
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! 🙂