crispy salt and vinegar potatoes
Serves: 4-6
  • 2 pounds baby Yukon gold potatoes, halved, or cut into 2-inch pieces*
  • 1 cup plus 2 Tablespoons distilled white vinegar, divided (or finish the potatoes with a malted vinegar like Aspall's)
  • 1 Tablespoon kosher salt
  • 1 Tablespoon ghee, melted
  • 1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil (or omit the ghee and use all olive oil)
  • Sea salt and freshly ground black pepper, to taste
  • 2 Tablespoons chopped fresh chives, optional
  1. Preheat oven to 450 degrees and line a large rimmed baking sheet with parchment paper.
  2. Combine the potatoes, 1 cup of vinegar and kosher salt in a medium saucepan with a lid; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are almost tender, about 15-20 minutes or until a knife can be inserted easily into the potatoes but there’s just a little resistance in the center.
  3. Drain the potatoes in a colander and return them to the pot. Cover with the lid and give the pan a really good shake to fluff up the potatoes; these soft, loose edges will become really crispy during roasting. If you want, you can scrape the edges and tops of the potatoes with a fork to create even more fluffy bits.
  4. Add the oil/ghee to the baking sheet and place in the oven for 10 minutes until very hot. (Or leave the ghee and oil in a bowl and place the bowl on the baking sheet in oven.) Carefully add the potatoes to the hot oil, then sprinkle with sea salt, to taste. Return to the oven and roast until potatoes are crispy and golden brown, about 50-60 minutes, turning once halfway through to ensure even browning.
  5. Remove from pan and place in a serving bowl, add remaining 2 Tablespoons of vinegar and more sea salt, to taste. Sprinkle with chives, if using and serve hot.
Recipe by Pamela Salzman at