Crispy Salt-and-Vinegar Potatoes Recipe

Crispy Salt-and-Vinegar Potatoes Recipe

  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 tablespoons distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)
  1. Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1″. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  2. Heat butter in a large skillet over mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.
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