Though not a huge fan of potato chips, I find it hard to resist the particular bite and tang of sea salt and vinegar chips. There’s something addictive about that flavor combination—though, I suppose you can’t go wrong when one half of the equation is sea salt.
These potatoes are a simple evolution of that combination. You start by boiling the potatoes in vinegar and water to season them as they cook, then you pan fry them to get them nice and crispy. They’re finished off with another drizzle of vinegar and a sprinkling of sea salt and chives—quite nice.
I served these potatoes with chicken thighs glazed in soy, lime juice, honey and anise seed and a side of roasted asparagus and scallions.
From Bon Appetit
Serves 4
2 lb. small Yukon Gold potatoes,quartered
1 cup plus 2 Tbs distilled white vinegar
1 Tbs kosher salt, plus more
2 Tbs unsalted butter
Freshly ground pepper
2 Tbs chopped fresh chives
Flaky sea salt
In a medium saucepan, combine 1 cup vinegar, 1 Tbs kosher salt and the potatoes. Add water to cover by 1″. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain and pat dry.
Heat butter in a large skillet over medium high heat. Add the potatoes and season with kosher salt and pepper. Cook, stirring occasionally, until the potatoes are browned and crispy, about 8-10 minutes. Drizzle with 2 Tbs of vinegar, and serve topped with chives and sea salt.
Salt Pepper Olive Oil 