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Crispy Salt and Vinegar Potatoes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $
Gatheredtable
adapted fromBon Appétit

Ingredients

  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 2 tablespoons fresh chives, chopped
  • 1 cup plus 2 tablespoon distilled white vinegar
  • 1 1/2 tablespoons sea salt
  • 2 tablespoons unsalted butter
  • sea salt and black pepper, to taste

Directions

Prep: 1. Halve potatoes. 2. Chop chives. Make: 1. Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a saucepan; add water to cover by 1 inch. 2. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes. Drain and pat dry. 3. Heat butter in a skillet over medium-high heat. 4. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. 5. Drizzle with remaining 2 tablespoons of vinegar. Serve topped with chives and sea salt.

Goes great with these recipes

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The ultimate meal planner

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