Cooking the potatoes in vinegar seasons them from within, and a closing drizzle boosts the flavor.
Formula
2
kilos small one Yukon Gold potatoes, halved, quartered if clear
1
cup plus 2 Tbsp. distilled white vinegar
1
tablespoon kosher salt, plus extra
2
tablespoons unsalted butter
Freshly floor black pepper
2
tablespoons chopped fresh chives
Flaky sea salt (similar to Maldon)
Preparation
-
Step 1
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to duvet by 1”. Elevate to a boil, reduce warmth, and simmer till potatoes are soft, 20–25 minutes; drain and pat dry.
Step 2
Heat butter in a clear skillet over medium-excessive warmth. Add potatoes; season with kosher salt and pepper. Prepare dinner, tossing every so frequently, till golden brown and crisp, 8–10 minutes. Drizzle with perfect 2 Tbsp. vinegar. Wait on topped with chives and sea salt.
Nutrition Per Serving
Calories (kcal) 240 Corpulent (g) 6 Saturated Corpulent (g) 3.5 Ldl cholesterol (mg) 15 Carbohydrates (g) 40 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 5 Sodium (mg) 1450
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