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Bon Appétit

Crispy Salt-and-Vinegar Potatoes

3.8

(660)

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Christina Holmes

  • Active Time

    20 minutes

  • Total Time

    45 minutes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Ingredients

4 Servings

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

  1. Step 1

    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.

    Step 2

    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.

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 6 Saturated Fat (g) 3.5 Cholesterol (mg) 15 Carbohydrates (g) 40 Dietary Fiber (g)  3 Total Sugars (g) 0 Protein (g) 5 Sodium (mg) 1450
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Reviews (660)

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  • I didn't find the vinegar taste pronounced, but it was fine. More like boiled and butter potatoes.

    • Anonymous

    • California

    • 7/25/2022

  • I enjoy th

    • Anonymous

    • Ten Mile

    • 11/8/2021

  • Delicious! Just make sure you cut the potatoes small enough that they cook quickly; Yukon Golds can be different sizes. Flavor is excellent.

    • Anonymous

    • Indiana

    • 6/27/2020

  • Very good - like REALLY very good! Made them several times, the infusion of the vinegar to the boiling potatoes, the quick sauteing, I used dried chives and sprinkled sea salt - a winner! I used small red and white potatoes - the tiny ones that come in 1.5# bags - quartered them and it was simply amazing, looked good and tasted good as leftovers. I served with a pork loin and spinach salad....my new go to! (BTW, I used less butter, but not a non stick pan so I got the crisp - let them sit and then kept on them so as not so burn)

    • barbie30

    • Cali transplant

    • 5/15/2019

  • I really enjoyed this dish. It took a bit of time, but not a lot of steps. I ate these the next day cold and they were just as good. They would make a great contribution to a picnic or barbecue!

    • Anonymous

    • Brooklyn

    • 3/2/2019

  • It's good! And a satisfying side dish to greens, soup and all kinds of other things I imagine. Sure, I'll make it again, but the butter in the skillet was a bit rich for me. The next time, I'd use olive oil avocado oil and finish with curly parsley.

    • Toronto

    • 2/14/2019

Explore Bon AppétitAmericanPotatoVegetableYukon Gold PotatoSideNut-FreeVegetarianGluten-Free