Monday, June 9, 2014

Crispy Salt and Vinegar Potatoes


Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
 
Ingredients:
  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. 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)

Preparation: 
Combine potatoes, 1 cup vinegar, and 1 Tbsp. 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 butter 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 Tbsp. vinegar. 

Serve topped with chives and sea salt.