Crispy Salt-and-Vinegar Potatoes (2024)

2 pounds baby Yukon Gold potatoes, halved, quartered if large

1 cup plus 2 tablespoons 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)

calories 240 fat 6 g fiber 3 g

#### Nutritional analysis provided by Bon Appétit

Leave a Review

• Very good. Boiled/simmered the potatoes earlier in the day; drained and then chilled. Brought to room temperature before continuing with recipe. I ate the leftovers the next day, but they weren't as crispy, so enjoy them the day you make them!

  • jsbjk

  • Winnetka, IL

  • 3/24/2019

• Excellent recipe. If you're a fan of salt & vinegar chips you'll love these. Served them with a sous vide pork loin chop and asparagus what were drizzled with Myer lemon EVOO.

  • duspin

  • Boston, MA

  • 1/14/2018

• Simple. Delicious. Made ahead up to the draining/drying. Finished up the last ten minutes. So tasty. Paired with the Peruvian-style Chicken with Tangy Green Sauce from this site.

  • lkeiper

  • Beautiful Concord, CA

  • 11/6/2017

• These may be an acquired taste. My husband loves them, I liked them, but the kids did not enjoy the vinegar at all. I made them exactly as written the first time, and the second time I was feeling adventurous and used Chinese black vinegar in the final step. I liked the flavor but my husband preferred the regular vinegar potatoes better. I think this is one of tbose recipes that you niggle with to find the ingredients that suit your personal palate.

  • nightfall

  • Baltimore, MD

  • 3/7/2017

• Big thumbs up.

  • Anonymous

  • Portland, OR

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  • 11/11/2016

• Delicious, but needs to be paired with the right dish. I served it with Lamb Pot Roast with Oranges and Olives (Bon Appetit, Dec 2013) because the sweetness of the lamb sauce worked perfectly with the tartness of the potatoes. Unfortunately, I over-boiled the potatoes so they were hard to crisp. They ended up a little mushy, but the flavor was still delicious, and unusual. A very distinctive dish.

  • countryfoodie

  • Western MA

  • 1/8/2016

• Simple but delicious. Used malt vinegar for the final seasoning, traditional British fish 'n' chips topper.

  • buzfromjersey

  • Poconos, Pa

  • 9/21/2015

• Made exactly as written, loved it! My picky teenager even loved them. These are nice change for a simple potato side dish.

  • elligta

  • Henderson, NV

  • 9/17/2015

• My vegan boyfriend loves these. I use apple cider vinegar, so I use a little less when cooking and I don't drizzle any at the end. We eat it with a simple spinach salad on the side.

  • beccarooster05

  • New Mexico

  • 8/18/2015

• Amazing!

  • skip2lulu

  • Pittsburgh, PA

  • 7/28/2015

• I did not think these were anything special. 9 yr old said YUCK. Won't be making them again.

  • sbehrhorst

  • Bulgaria

  • 2/1/2015

• I've been making these for years, but mine are better. After the vinegar/salt boiling step, I saute them in duck fat.

  • jbuttitta

  • Hermon, ME

  • 1/6/2015

• Yes. So good. So easy. Great taste. Do not think twice, just make it.

  • mbwolff

  • Miami, FL

  • 9/28/2014

• Exceptional recipe - simple but exceptional! Used white vinegar, but for finishing added part white and part balsamic (makes potatoes darker - adjust accordingly-especially when presentation is important) and used smoked sea salt. Fantastic- not all good staples need to be complicated. Will definitely be added to my "must haves".

  • foodencounters

  • Maple Ridge,bc

  • 9/2/2014

• The vinegar thing just isn't my cup of tea..... There are tons of potato recipes that are much better.... Just my opinion

  • lnilsen

  • Union Grove, Wi

  • 7/19/2014

TagsYukon Gold PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeVegetarianEasyBon Appétit