Salt _ vinegar potatoes illustration-2.j

Salt & Vinegar Potatoes

By Alyna O'Hanlon

May 27, 2020

Salt and vinegar chips are one of my favorite "guilty pleasures." I use this term hesitantly here because I'm not a fan of placing judgment on food ~ I think moderation is generally the ideal philosophy for most everything. And while I strive to eat in a way that feels best for my health and the planet, I do believe that joy and pleasure are also essential components of wellness. That said, after relishing a rather large ("sharing size" that I did not share) bag of these most delicious chips, I started to wonder how I might translate this distinct and bold flavor into a meal with more ~ how do you say ~ well-rounded nutrition.

I started experimenting with making salt and vinegar potatoes, first by sauteing the potatoes with vinegar. This initial method proved less tangy than desired. After some research, I discovered that boiling the potatoes in vinegar followed by sauteing them and tossing them again in vinegar produced a delightfully sharper flavor.

Paired these potatoes with sunny-side up eggs and braised kale, though I think they would also work well outside of the breakfast realm, perhaps as a side for dinner or a picnic?

If you are a fan of salt and vinegar, I recommend giving these potatoes a try! And if this flavor combo is not your cup of tea, I hope you find joy and pleasure in whatever you are eating these days!

Here is my photo:

Salt _ vinegar potatos-2.jpg

Ingredients

2 pounds baby Yukon Gold potatoes, quartered


1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more for taste
2 tablespoons oil oil
Freshly ground black pepper
2 tablespoons chopped fresh chives
Sea salt

  1. Place potatoes in medium sauce pan and add 1 cup white vinegar and 1 tablespoon salt. 
     

  2. Next, add water such that potatoes are covered. Boil on medium heat for about 20-25 minutes (until potatoes are tender). Drain potatoes. 
     

  3. Heat olive oil on skillet at medium heat. Add potatoes and toss in the remaining 2 tablespoons white vinegar and salt to taste (I found more liberal salt usage helped the flavors pop). 
     

  4. Cook for 8-10 minutes, stirring occasionally, until potatoes are golden brown. Sprinkle with chopped chives before serving.