Crispy Salt and Vinegar Potatoes are the perfect bite of yum ever! Blending zesty and bold vinegar with salt will give your mouth a robust pop one bite!
I am always on the lookout for quick and easy side dishes especially on a weeknight or when I don’t feel like cooking. Potatoes are my go to favorite side whether they are mashed, baked, broiled, sauted, covered in cheese and sour cream or or a tangy vinegar.
Do you love salt and vinegar potato chips? Do you put malt vinegar on your fries “aka chips” when eating fried fish? I do because I love that tangy salty combination that make my lips pucker. Well this dish will give you that same satisfaction if not more. These tiny delectable golden nuggets are fun to pop in your mouth either as an appetizer or as a side to your main meal. And who doesn’t love a potato?
On a recent trip to Savannah, Ga, I found a little store that sold all types of spices. One of these was this vinegar powder. I stood staring at this little baggie wondering what I could do with it. The first thing that came to mind were these potatoes. Home made potato chips are another idea. Fry until crispy and sprinkle on some salt and vinegar powder.
So let’s talk taters. Yukon Golds, recently developed in the 1960’s in Canada, are my favorite potato and the best for this application. They have a creamy golden flesh on the inside with a tender outer skin. They are firm and moist with a thin skin that is more flavorful when cooked on. Good news…no peeling is necessary. Choose a smaller sized potato the size of a pebble for quick cooking.
The Method of Crispy Salt & Vinegar Potatoes
ingredients:
- baby Yukon Gold potatoes
- kosher salt
- white distilled vinegar
- oil
- butter
- vinegar powder
steps to take:
First par boil the potatoes in heavily salted water until fork tender. As soon as they are drained, poke a hole in each potato with a fork and place them back into the same pot. Add vinegar about half way up the potato and let sit for 15 minutes. Flip the potatoes and let sit another 15. Remove to a large platter or cutting board.
Next, smash the potato so it has a larger surface area to brown. While the potatoes are on your platter or cutting board use a small flat bottomed glass with very slight pressure flatten to 1/2 inch thick. Add oil and butter to a cast iron skillet over medium high heat. Brown one side of the potatoes, flip and brown the other side. Sprinkle with a blend of kosher salt and vinegar powder.
Cook’s Notes for Crispy Salt and Vinegar Potatoes:
tips for success:
Using a cast iron skillet to make crispy salt and vinegar potatoes will give them a nice crispy crust.
Recipe Variations:
try substituting different potatoes: fingerlings, baby reds or purple.
serving suggestions:
These tiny nuggets of goodness go great with just about anything! Or even just a bowl by themselves as a snack.
Serve with a dipping sauce of sour cream and chives with a sprinkle of fresh ground pepper.
storing:
You won’t have any leftovers, but if you do, place in an air tight container. They would be a terrific addition to breakfast the next day.
The Essentials:
If you make these Crispy Salt and Vinegar Potatoes and love it, I would love if you gave it 5 stars!
Crispy Salt & Vinegar Potatoes
Crispy Salt & Vinegar Potato Bites are great as an appetizer or a side dish.
- 1 package very small baby gold potatoes (about a pound and a half)
- 1 cup kosher salt
- water
- white distilled vinegar
- 2 tbl vegetable oil
- 2 tbl butter
- 1 tsp fine kosher salt
- 1 tsp vinegar powder
- Place potatoes and 1 cup kosher salt into a pot and add enough water to cover by 1 inch.
- Boil until just fork tender then drain. Give each potato a prick with a fork and place them back into the pot. Add enough vinegar to come up halfway on the potatoes.
- After 15 minutes turn potatoes over so they end up being coated in vinegar. let soak another 15 minutes. (if you have time you can increase the length of this step for a more concentrated flavor)
- Remove potatoes to a large platter or cutting board.
- Take a small flat bottom glass and gently press down to flatten potato to about 1/2 inch.
- Heat your cast iron skillet and add oil and butter.
- Fry your potatoes about 7 minutes per side or until very crispy. I like to use a fish spatula to turn them so as not to break the potato.
- While the potatoes are frying combine your salt and dried vinegar.
- Remove your potatoes to paper towels and sprinkle with the salt and vinegar mix.
- Enjoy!
If you do not have a cast iron skillet, use a heavy duty skillet that will get very hot.
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