Crispy Salt-and-Vinegar Potatoes

Ingredients for Crispy Salt-and-Vinegar Potatoes

• 900g baby Yukon Gold potatoes, halved, quartered if large

• 240ml plus 2 tablespoons distilled white vinegar

• 1 tablespoon kosher salt, plus more

• 2 tablespoons unsalted butter

• Freshly ground black pepper

• 2 tablespoons chopped fresh chives

• Flaky sea salt (such as Maldon)

Combine potatoes, 240ml vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.