Salt and Vinegar Potatoes

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Serves 4
12 ounces fingerling potatoes, cut in half
2 1/2 cups water
1 1/2 cups white wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt (more to taste)
1. Bring water and vinegar to boil in medium pot. 
2. Add potatoes and boil 12 minutes, or until a knife can easily slide into the potato without it sounding "crunchy," but before the potato easily breaks apart.
3. Strain the potatoes thoroughly, then toss with 2 teaspoons olive oil and a good pinch of salt.
4. In a hot cast iron skillet (or other heavy skillet) over medium heat, pan fry potatoes about 7 minutes or until browned, turning when necessary.
5. Add another pinch of salt to taste, and serve hot or room temperature.

kerry guice

Member since Feb 2010

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