Let’s be real. If you don’t like salt and vinegar potato chips, you likely won’t enjoy this recipe. If so, stop reading now.
This picture portrays the potatoes as not-so-special, but if you taste them, you’ll notice powerful flavor and crispy texture, two aspects that I appreciate very much. Additionally, this recipe is easy to prepare.
I categorized salt and vinegar potatoes as “vegetables” because I couldn’t think of a better category. Now TLF shares one characteristic with school cafeterias.
Straight-up pop song of the week: Shake It Off by Taylor Swift.
I scored this recipe from Bon Appetit, so if you don’t enjoy my writing, you can see the original, unmodified recipe on their site.
- 2 pounds small, waxy potatoes, such as baby Yukon gold potatoes, preferably organic to avoid those terrible chemicals
- 1 cup plus 1 tablespoon white vinegar
- 1 tablespoon coarse salt
- 2 tablespoons butter, preferably grass-fed
- Freshly ground black pepper and coarse salt
Place the potatoes, 1 cup vinegar, 1 tablespoon salt, and enough water to cover in a medium pot. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender, about 20 minutes or up to 30 minutes for larger potatoes.
Drain the potatoes and pat dry if necessary. You want the potatoes to be dry because you’re going to crisp them using butter.
Heat the butter in a large skillet over a medium flame. Add the potatoes and cook, tossing occasionally, for 6-8 minutes. Your goal is to brown and crisp the potatoes, turning them ever more appealing for the mouth. When browned and crisped, remove the potatoes from heat, douse them in the remaining tablespoon of vinegar, shower them with salt and pepper, and enjoy.
Serves 6-8 as a side.