Sautéed Salt and Vinegar Potatoes

Sautéed Salt and Vinegar Potatoes
Precooking in water and vinegar seasons the potatoes from within and then an added burst of flavour comes from a drizzle of extra vinegar when served.
  • 900 g small potatoes, halved (quartered if large)
  • 1 cup plus 2 tablespoons white vinegar
  • ¾ tablespoon salt, plus more
  • 2 tablespoons butter
  • freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • sea salt flakes
  1. Combine potatoes, 1 cup vinegar, and ¾ tablespoon salt in a medium saucepan; add water to cover by 2 cm.
  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 large skillet over medium-high heat.
  4. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes.
  5. Drizzle with remaining 2 tablespoons vinegar.
  6. Serve topped with chopped chives and sea salt flakes.

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