Crispy Salt and Vinegar Potatoes

January 30th, 2016

Salt and Vinegar Potatoes 1

Potatoes have been rather scarce in our house lately.  We are trying to cut back on carbs.  But when I do eat potatoes, it has to be worth it.  No plain old baked potato for me.  So when I saw this recipe on the Bon Appetit website, I knew that these potatoes would be special.  Salt and vinegar go so well with potatoes.  The traditional British fish and chips always includes malt vinegar on the chips.  One of my favorite potato chips is with salt and vinegar.  What you see here is what was leftover from last night’s dinner.  We would have eaten more, but I told David that I needed enough left over to photograph in the light of day.  We food bloggers are a breed apart and we are getting quite a reputation.


I had to laugh when I saw the above cartoon on Facebook the other day.  I do try to be surreptitious when photographing food in restaurants, but the dining industry is on to us.  And now we have lots of people doing it.

Salt and Vinegar potatoes close

But photographing these potato beauties this morning in my sunny kitchen, er, living room by the only light that is just right, I was happy that I had leftovers.  We had them for lunch.

The potatoes are first cooked in a saucepan in a vinegar and water mixture.  After draining they are sauteed in butter and given a final splash of vinegar and maldon or coarse sea salt. The vinegar permeates the potatoes so nicely.   The coarse salt just adds that final finish to these crispy on the outside and creamy on the inside yukon golds.


Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.



  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives, or green onion tops
  • Flaky sea salt (such as Maldon)


  • Combine potatoes, 1 cup vinegar, and 1 Tbsp. 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 medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives or green onions and sea salt.

Printable Recipe

21 responses to “Crispy Salt and Vinegar Potatoes”

  1. I’m with you about salt and vinegar potato chips so I know I would really love these potatoes. Yummy.

    • Penny says:

      I can’t believe it, but our Grandkids love salt and vinegar chips. Will have to make these potatoes for them. Enjoyed your post on Epcot Karen.

  2. Barbara says:

    Everyone used to think I was crazy to put vinegar on my fries….but as a child, we lived across the river from Canada and that’s where I first had my fries with vinegar. In a paper cone…salted and sprinkled with malt vinegar. Yum. I’d love to try yours.

  3. Jane says:

    I love this combo and willl definitely try these. Thanks!!


  4. Monique says:

    I will LOVE these..Thank you!
    I had seen that cartoon..and loved it..I guess it’s a good thing we don’t eat out a lot 😉

  5. Larry says:

    I’ve never had tese but since I like the potato chips, I have to believe I would enjoy them. Thanks for posting.

  6. Darla says:

    These look amazing! Can you make them for us the weekend of Cameron’s 5th BD? I’ll buy the potatoes. Looking forward to seeing you and David soon. Just keep praying, ” No Snow” !

    • Penny says:

      I would be glad to make them Darla. They are easy since you can cook the potatoes ahead of time and then brown them when you are ready to eat. I’m keeping my eye on the weather! Looking forward to seeing everyone.

  7. I have a weakness for potatoes, but we’re trying to cut back too. I would definitely have to give in to these beauties 🙂

  8. Susan says:

    We used to have an Arthur Treacher’s Fish & Chips in town years ago and I remember that wonderful vinegar flavor. We don’t often eat potatoes here either and I want them tasty when I do eat them. These look wonderfully crisp and flavorful! Sometimes I save things to photograph in better light too 🙂

  9. Chris says:

    Fantastic dish, I like the piquant flavor the vinegar brings. Just did some fire roasted potatoes this week, I swear I could snack on those things.

  10. Katie says:

    Love Salt & Vinegar chips…. these will be perfect with the new potatoes which should be appearing any day now! As to the photos…. the hubs is always surprised and pleased when we get to eat right away while it’s all still hot rather than waiting for the photo shoot lol

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.