We all know that you can season potatoes on the outside with pretty much any seasoning we enjoy. But did you know that there’s a way to season potatoes from within? Bon Appetit tells us that the secret weapon, believe it or not, is plain old white vinegar! By cooking the potatoes first in water and vinegar, you’re able to release much more flavor from your potatoes. And the final drizzle at the end boosts the flavor even more. We can pretty much guarantee that once you try these “Salt-and-Vinegar Potatoes,” you’ll be hooked.
Here’s What You Need:
-2 pounds baby Yukon Gold potatoes, halved (or quartered if large)
-1 cup + 2 Tbsp distilled white vinegar
-1 Tbsp kosher salt, plus more
-2 Tbsp unsalted butter
-2 Tbsp chopped fresh chives
-Flaky sea salt
-Freshly ground black pepper
Here’s What You Do:
- In a medium saucepan, mix together potatoes, 1 cup of vinegar and 1 Tbsp of kosher salt.Add enough water so that the potatoes are covered by 1″.
- Bring the water to a boil, then reduce heat and simmer until potatoes are tender and easily pierced by a fork. This should take about 20-25 minutes.
- Drain potatoes in a colander and pat dry.
- In a large skillet, heat butter over medium-heat heat.
- Once butter is melted, add in potatoes and season, to taste, with kosher salt and pepper.
- Cook, tossing occasionally, for about 8-10 minutes (until crisp and golden brown).
- Drizzle with the remaining 2 Tbsp vinegar. Top with sea salt (to taste) and chives. Serve warm and enjoy!
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