I love a salt and vinegar combination,
especially when it comes to potatoes.
Don’t get me going on my past salt and vinegar potato chip binge sessions.
But back to the present and a healthier me.
Recently I discovered
I could get that perfect tangy taste
by par-boiling some little taters
in vinegar and salt.


…then crisp those taters up a bit in some oil and butter…
about 4 servings or enough for some leftovers
for tomorrow’s breakfast of eggs, tomatoes and my reheated salt and vinegar fix.
2 lbs potatoes, the baby-sized ones, cut in half
1 cup vinegar
1/2 tbsp sea salt
2 tbsp butter
2 tbsp cooking oil (I used grapeseed)
sea salt flakes & pepper to taste
In saucepan cook potatoes in the vinegar,salt
and about 1 cup water or enough to cover the potatoes.
Simmer until potatoes are tender.
Drain and pat dry.
Heat oil and butter in fry pan.
Cook the potatoes on medium high until browned on all sides,
turning and stirring frequently.
Serve hot seasoned well with freshly ground pepper
and a good sprinkly of sea salt flakes.


inspiration courtesy of Bon Appétit


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