Crispy Salt & Vinegar Potatoes

Here's everything you need for these rich and hearty potatoes. You can use any size potato, but you'll need to cut smaller pieces if you opt for large ones. I used Brown Russet Potatoes for this recipe (I know it doesn't originally call for it) the reason was because they where longer and fried a little bit crispier.

Let's Get Started…

Ingredients To Gather:

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

Flaky sea salt (such as Maldon)

Now That You Have Your Ingredients All together It's Time To Get Baking!

Yummmm… Just imagine having this in the morning with your eggs and bacon! These potatoes are a favorite in the South we used to have them this way all the time. You can also serve this as a stand alone dish at dinner too; they work either way.

This is not a regular recipe where you can just cut up the potatoes and add some seasoning. These Crispy Vinegar & Salt Potatoes have a special cooking method. If you do not follow these specific directions then they will either come out too saturated or they will be soggy.

Vinegar Is A Very Specific Ingredient To Work With.

You Need To Follow This Recipe Step By Step!

I like how the skins are super crispy yet inside the potatoes are cooked perfectly. This really is a treat… if you like those Salt & Vinegar Chips then this recipe will become and instant favorite!

For The Specific Step By Step Directions For Making These Salt & Vinegar Potatoes Please Head On Over To The Next Page Where We Will Show You How To Make The Entire Recipe…