Rochelle Bilow, recipe by Dawn Perry, photo by Christina Holmes
Everyone knows that the best potato chips are salt-and-vinegar potato chips. So embrace that knowledge and make the most delicious version of roasted potatoes there is: Make crispy baby Yukon golds, burnished on their edges and with a proper bite. You won’t regret it.
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CRISPY SALT-AND-VINEGAR POTATOES
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
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)
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.