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.
Addicting potatoes are everything you love about the chips and more because of the warm, tender fluffy potato interior.
5 from 7 votes
Print

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
Course Starch Side
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Sabrina

Ingredients

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

Instructions

  1. 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.
  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 bowel 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

Salt Vinegar Potatoes Quarter

MY OTHER RECIPES


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.