I just have a quick little side dish recipe for you today, but I promise, it’s a good one. I made these crispy salt and vinegar potatoes the same day that I saw them in Bon Appetit, and I’ve since tweaked the recipe to get them just how I like them. I used to find salt and vinegar chips to be too strong, but now I find the combination addictive, and this recipe embodies the combo well. In order to get creamy-on-the-inside, crispy-on-the-outside potatoes, you boil them until just tender and then pan-fry them until golden brown. Served hot and dotted with fresh goat cheese and chives, they’re a very satisfying and craveable side dish. Or, if you’re the kind of person who considers a bowl of potatoes to be a perfectly acceptable dinner, like I am, they make a very satisfying dinner.
Crispy Sea Salt and Vinegar Potatoes with Goat Cheese and Chives
Serves 3-4 as a side.
- 2 lb. small Yukon gold potatoes, quartered
- 1 cup distilled white vinegar
- 1 TBS sea salt
- 2 TBS butter
- 1 TBS malt vinegar
- 2 oz. goat cheese crumbles
- 1 TBS chopped fresh chives
- flaky sea salt, for finishing
- Place the potatoes, vinegar, and sea salt in a large saucepan, and cover by one inch with cold water. Bring to a boil over medium heat. Keep at a gentle boil until potatoes are just tender when poked with a fork, about 20 minutes. Drain.
- In a large frying pan, melt butter over medium heat. Add potatoes and saute, stirring occasionally, until they are golden brown and crispy on all sides, about 15 minutes. Remove from heat and stir in malt vinegar.
- Serve the potatoes sprinkled with goat cheese, chives, and flaky sea salt. Serve hot.