You know those times that you open up Facebook in your kid’s school parking lot to magically make 10 minutes disappear because you don’t want to pick her up early and you have to scroll as fast as you can to get passed a flood of “why on earth would anyone do that to a Dorito” casserole photos? That.
In between “what did Doritos ever do to you?!” and “C’mon, maaaan” was a beautiful photo from Bon Appetit. Quartered baby potatoes boiled ’til fork-tender, sauteed in butter, and then tossed with salt, vinegar, and chives. For a side dish, 30+ minutes can seem a little on the NOPE side but it’s mostly hands-off-and-prepare-the-rest-of-dinner with 15 minutes of boiling. Cook once, have a terrific two-days-in-a-row side dish.
I used red potatoes instead of the recommended baby Yukons so they didn’t really get crispy – I mean, not what I’d consider crispy, as someone who has mentioned both waffle fries and Doritos in this post. And one thing I found with the first bite – if you’re like me and love an extra-vinegary punch, you’re going to want to use more vinegar. And when you reheat any leftovers, add even more.
Salt & Vinegar Potatoes
Sauteed baby potatoes tossed with vinegar, salt, and chives.
- 2 lb small red or yukon potatoes, halved (larger ones quartered)
- 1 cup + 2 Tbsp (or more) white vinegar, divided
- 2 Tbsp butter or clarified butter
In a large sauce pan, add chopped potatoes, 1 cup vinegar, and 1 Tbsp salt.
Add enough water to cover the potatoes by ~1 inch and bring to a boil.
Cook until potatoes are fork-tender, ~15 minutes. Drain and pat dry with a paper towel.
Return pan to medium-high heat and melt the butter.
Add potatoes, a generous pinch of salt, and several grinds of black pepper.
Stir occasionally and cook until golden brown, 8–10 minutes.
Drizzle the potatoes with the remaining 2 Tbsp vinegar (and then add more to taste, I used closer to 4 Tbsp).
Serve topped with chives and an extra pinch of salt.
Yields: 6 side servings
Estimated time: 35 minutes