Crispy Pan Fried Salt & Vinegar Potatoes

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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.

Recipe

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Crispy Pan Fried Salt & Vinegar Potatoes

5 from 7 votes
  • Yield: 4
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Course: Starch Side
  • Cuisine: American
  • Author: Sabrina Snyder
Addicting Salt & Vinegar potatoes are everything you love about the chips and more because of the tender fluffy potato interior

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. 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.

  2. Simmer potatoes gently until cooked through and soft but not falling apart.
  3. Heat canola oil in a large skillet over medium-high heat.
  4. Cook potatoes until browned and crispy, about 8-10 minutes. Patience is the key here.

  5. 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.
  6. Put into serving bowl and lightly pour remaining two tablespoons of vinegar over the potatoes.

  7. Give the potatoes a final sprinkle of kosher salt and serve!

Recipe Notes

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

Nutrition Information

Yield: 4 , Amount per serving: 236 calories, Calories: 236g, Carbohydrates: 28g, Protein: 6g, Fat: 11g, Saturated Fat: 1g, Sodium: 1768mg, Potassium: 937mg, Fiber: 6g, Sugar: 1g, Vitamin C: 26g, Calcium: 72g, Iron: 7g

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Keywords: Crispy Pan Fried Salt & Vinegar Potatoes, potatoes
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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.

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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:

Dinner Recipes Recipe Sides Vegetarian

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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! 😉 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?!

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

    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.

  2. 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!

  3. 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.

  4. 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.

  5. These potatoes look delicious! I love the flavours – these would make a great side dish! 😀

  6. 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

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

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