Salt & Vinegar New Potatoes
Recipe: #13133
July 16, 2014
Categories: Breakfast, Side Dishes, Potatoes, Labor Day Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"You will love these crispy potatoes. The vinegar seasons the potatoes from within and a final drizzle boosts the flavour. If the baby potatoes are large cut them in four. Baby red work well too. The vinegar taste is mild. This recipe is from May Bon Appetit magazine"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (299.4 g)
- Calories 218.6
- Total Fat - 6 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 1782.4 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 5.5 g
- Sugars - 2.7 g
- Protein - 3.9 g
- Calcium - 28.1 mg
- Iron - 1.2 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine potatoes with 1 tablespoon salt and 1 cup vinegar.
Step 2
Cover with water to 1" above potatoes.
Step 3
Bring to boil, cook until soft about 20 minutes. Drain and pat dry.
Step 4
Heat butter in a large skillet or wok medium high heat.
Step 5
Add potatoes. Season with sea salt and pepper. Cook stirring until they are golden brown & crisp about 8-10 minutes.
Step 6
Drizzle with remaining vinegar ans sea salt, top with chives.
Tips
No special items needed.
11 Reviews
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