How To Make Crispy Pan Fried Salt and Vinegar Potatoes
These salt and vinegar potatoes are simmered until soft, then fried until brown and crispy. Sprinkle with a dash of salt and enjoy!
- 2lbsYukon Gold potatoes,quartered
- 1cupdistilled white vinegar,plus 2 tbsp
- 1tbspkosher salt,plus more
- 3tbspcanola oil
- kosher sea salt
Combine potatoes, 1 cup vinegar, and kosher salt in a medium saucepan. Add water until it is covered and has about an extra inch of water on top.
Simmer potatoes gently until cooked through and soft but not falling apart.
Heat canola oil in a large skillet over medium-high heat. Cook potatoes for about 8 to 10 minutes until browned and crispy. Don’t stir too often to brown the potatoes nicely and keep them from falling apart.
Put into a serving bowl and lightly pour the remaining 2 tablespoons of vinegar over the potatoes.
Give the potatoes a final sprinkle of kosher salt and serve!
- Calories: 278.16kcal
- Fat: 10.70g
- Saturated Fat: 0.83g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.65g
- Polyunsaturated Fat: 3.05g
- Carbohydrates: 39.65g
- Fiber: 4.99g
- Sugar: 1.79g
- Protein: 4.58g
- Sodium: 690.19mg
- Calcium: 31.20mg
- Potassium: 956.14mg
- Iron: 1.79mg
- Vitamin C: 44.68mg
Have your own special recipe to share? Submit Your Recipe Today!