I’ve been holding on to this post for a few weeks because the picture doesn’t do these potatoes justice. Yes, these are just potatoes. But these are SALT and VINEGAR potatoes. In caps because as with salt and vinegar potato chips, the flavor is overwhelmingly strong but delicious. Imagine the strong smell of vinegar coming from these potatoes as you look at the picture. Doesn’t sound appealing? Just pay attention to the cooking method and adjust the flavors as you wish.
Personally, I have a pretty big fondness for salt and vinegar potato chips, so these are perfect for me. I also have a love for hash browns, but not the cubed kind, just the shredded kind. I try not to eat potato chips too often, and it’s really hard to find shredded hash browns at diners/restaurants (side note, have you noticed this too? when did cubed hash browns take over???) But when I saw this recipe for crispy salt and vinegar cubed potatoes I had to try it. And they were seriously good!
This recipe uses an interesting cooking method that I’ve heard of but haven’t tried until now. First you boil the cubed potatoes in vinegar and water until they’re fully cooked. This allows the vinegar flavor to really get inside the potato. Then once the potatoes are cooked and cool, you stir fry them until crispy and browned. This way you get potatoes that are not only soft on the inside from boiling them, but also crispy on the outside, the perfect combo. You could eat these as a side dish for dinner, but I prefer to eat them as hash browns with an egg on top in the morning. You can boil them the night before and then just quickly stir fry in the morning to save yourself some effort. I think these would also be amazing using sweet potatoes instead of regular potatoes.
- 2 lbs baby Yukon Gold potatoes, halved or quartered depending on size
- 1 cup plus 2 tbsp white vinegar
- 1 tbsp kosher salt, plus more for seasoning
- 2 tbsp unsalted butter
- freshly ground pepper
- sea salt
- handful of chopped scallions
- Add the potatoes, 1 cup of vinegar, and 1 tbsp of kosher salt to a medium saucepan. Add just enough water to cover by 1 inch. Bring the potatoes to a boil, and then reduce heat to a simmer and cook for 20-25 minutes, or until the potatoes are fork tender. Drain and then let the potatoes dry fully (you can help by using a paper towel).
- Heat the butter on medium-high heat in a large skillet. Add the potatoes and then season with more kosher salt and the freshly ground pepper. Cook until the potatoes are crisp and browned, about 10-12 minutes. Add the remaining 2 tablespoons of vinegar, sea salt, and chopped scallions. Enjoy!
The potatoes can be boiled the night before and stored in the fridge, but don't brown them in the skillet until you're ready to eat.