Crispy Pan Fried Salt & Vinegar Potatoes

Salt Vinegar Potatoes Angle

Addicting Salt & Vinegar potatoes are everything you love about the chips and more because of the tender fluffy potato interior. When I saw this recipe on Bon Appetit’s Twitter page, I scrounged around the kitchen and made sure I had the ingredients to make them that same day! One of the benefits of having a very well stocked kitchen is I almost always can make a recipe work without having to make a trip to the store. This recipe lived up to the hype!

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water until it is covered and has about an extra inch of water on top.Potatoes Raw
Simmer potatoes gently until cooked through and soft but not falling apart.
Heat canola oil in a large skillet over medium-high heat. Potatoes in Skillet


Cook potatoes until browned and crispy, about 8-10 minutes. Patience is the key here.
Don’t stir too often, you want them to brown nicely and the more you stir the less they will brown and the more they will fall apart.Salt Vinegar Potatoes Top
Put into serving bowel and lightly pour remaining two tablespoons of vinegar over the potatoes.
Give the potatoes a final sprinkle of kosher salt and serve!Salt Vinegar Potatoes Side

Addicting potatoes are everything you love about the chips and more because of the warm, tender fluffy potato interior.

Pin this recipe now to remember it later

Pin Recipe

Crispy Pan Fried Salt & Vinegar Potatoes

Addicting Salt & Vinegar potatoes are everything you love about the chips and more because of the tender fluffy potato interior
Yield 4
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Starch Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 pounds Yukon Gold potatoes , quartered
  • 1 cup plus 2 Tablespoons distilled white vinegar
  • 1 tablespoon kosher salt , plus more
  • 3 tablespoons canola oil
  • Kosher sea salt

Instructions

  • Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan. Add water until it is covered and has about an extra inch of water on top.
  • Simmer potatoes gently until cooked through and soft but not falling apart.
  • Heat canola oil in a large skillet over medium-high heat.
  • Cook potatoes until browned and crispy, about 8-10 minutes. Patience is the key here.
  • Don't stir too often, you want them to brown nicely and the more you stir the less they will brown and the more they will fall apart.
  • Put into serving bowl and lightly pour remaining two tablespoons of vinegar over the potatoes.
  • Give the potatoes a final sprinkle of kosher salt and serve!

Notes

Adapted from Bon Appetit: http://www.bonappetit.com/recipe/crispy-salt-and-vinegar-potatoes

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 1768mg | Potassium: 937mg | Fiber: 6g | Sugar: 1g | Vitamin C: 26mg | Calcium: 72mg | Iron: 7mg
Keyword: Crispy Pan Fried Salt & Vinegar Potatoes, potatoes

Salt Vinegar Potatoes Quarter

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. How I just discovered your site, I HAVE no idea! Where have I been?! I sure am glad I did though, because I LOVE where your food blogger head is at! ๐Ÿ˜‰ salt and vinegar chips are my FAV! (<– I have salt n vinegar wings on my site – great minds) So naturally, your crispy salt and vinegar potatoes have me drooling! Love these, and totally making them! Thanks for sharing the yum! Cheers!

    1. Cheyanne, I am so glad you found me!! I am totally heading over to look at those chicken wings, I too am a total sucker for salt and vinegar chips! Also just noticed you are also in the CCN, how cool is that?!

  2. Good gracious. Those just made me hungry. I had no plans for making potatoes and now I want some.

    1. Thanks! We have already made a second batch of them and I even served some with short ribs and Brussels sprouts last night.

  3. This recipe looks and sounds delicious! I would love trying to make this sometime. Thanks for sharing.

    1. Thanks! Hope you like them too. I think these potatoes are going to be in our regular rotation. They were so easy to make and the flavors were so bright. We’ve already made them a second time since this weekend.

  4. First off, I love potatoes! I love fried potatoes, and I love salt & vinegar chips… but I’ve never made my own salt and vinegar potatoes before. I will be making them very soon, now!

  5. I love vinegar on potatoes. This is a nice sounding recipe, I bet everyone in the house would like it here.

  6. Yummy! My mom used to make these when I was younger. I always looked forward to them. Now I am make the faux fried version by baking them in the oven.

  7. You can’t go wrong with potatoes as a side dish. They are always popular with my family, and fill us with warm, happy feelings. These sound delicious.

  8. These potatoes look delicious! I love the flavours – these would make a great side dish! ๐Ÿ˜€

  9. Salt and vinegar chips are my favorite. I will have to try this recipe. It looks delicious.

  10. We are a potato loving family, so these would be a HUGE hit with my family. I might sprinkle a little dill over them when they are done, too!

  11. That looks good. Normally I don’t potatoes in chunks like that….it a weird texture thing I have. Lol. My kids would love this though

  12. These look amazing… I would love to make these for a side. My kids would absolutely love them!

  13. Wow, I love salt and vinegar potato chips, and I think I need to make these potatoes soon!

  14. I can totally see these on a plate next to a big fat steak. Thanks for sharing this great recipe. Five stars!

  15. Those look so good! This is a far healthier version of frying than we do in the south.

    1. Thanks! I love Southern cooking, was just looking at a strawberry biscuit shortcake online that was deep fried!