Serves 4 – 6
Like salt and vinegar potato chips? If so, this cooked potato recipe is for you. I love the spin on roasted potatoes and the salty, vinegar bite.
2 pounds baby Yukon Gold or red potatoes, halved, quartered if large
1 cup plus 2 tablespoons distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted margarine or canola oil
Freshly ground black pepper
2 tablespoons chopped fresh chives
Kosher salt to taste, about 1 teaspoon
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.
Heat margarine in a large skillet over medium-high 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