Which came first, the potato or the chip? A little confusion is understandable.
At first this crispy Salt & Vinegar Potato side dish might seem like a fun riff on commercial salt and vinegar chips (or “crisps”), but really, it’s the other way around.
Bagged salt and vinegar chips date to the 1960s, but the English have been busily frying potatoes and drizzling them with vinegar since at least the mid 1800s. The intoxicating mix of tart vinegar and salt with crisp potatoes feels modern and fresh because it’s simply that delicious.
This dish combines the best of British tradition with some flavor lessons from the modern chip. Boiling the potato wedges in vinegar really soaks in the tart flavor, and it also leaves a soft center even after the wedges are browned in butter.
Top with coarse salt and chives, and enjoy the potatoes plain or with a dollop of Greek yogurt. We also adore them with grilled red onions on top of greens.
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Ingredients
2 pounds new potatoes, baby golds, or fingerlings, rinsed and patted dry
1 teaspoon kosher salt
1 cup + 2 tablespoons white vinegar
2 tablespoons malt vinegar
Coarse sea salt
Water
Fresh chives, chopped
Directions
- Cut the potatoes in half (lengthwise), or in quarters if they are larger.
- Combine the potatoes, salt and white vinegar in a medium pot. Add enough water to fully submerge the potatoes.
- Bring to a boil and simmer, covered, for 10-15 minutes, until the potatoes are fork-tender. Drain and set aside.
- Melt 2 tablespoons of butter in a sauté pan. Add the potatoes and cook, stirring occasionally, about 10-15 minutes, until they are golden and crisp.
- Remove the potatoes from the pan onto a tray or dish, and drizzle with the malt vinegar. Toss with some coarse sea salt and the chives.
TIME: 45 MINUTES. SERVES 6-8.
NOTES:
- If you don’t have malt vinegar, you can drizzle with more white vinegar in a pinch.
- Multicolored potatoes make for an especially lovely dish.
