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Author Topic: Crispy Salt-and-Vinegar Potatoes  (Read 5040 times)
4X Keg Hero of the Month - 4X Throwdown Champion
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Posts: 6343

Metairie, Louisiana

« on: June 22, 2017, 06:05:57 AM »

Crispy Salt-and-Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
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) If you don't have some Maldon you really should get some. Fantastic on steaks!


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.

"Good grillin' is like good lovin' "
  Just outside of New Orleans
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Posts: 1186

« Reply #1 on: June 22, 2017, 01:48:23 PM »

That sounds good i must try that!

Here's to alcohol: The source of, and answer to, all of life's problems. --Homer Simpson
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