Salt and Vinegar Potatoes


  • 2 lbs. potatoes, scrubbed and cut into bite-sized wedges

  • 1 c. + 2 Tbs. distilled white vinegar (divided use)

  • 2 tsp. salt + additional salt to taste

  • 1 Tbs. olive oil or butter

  • 2 Tbs. fresh chopped herbs, such as chives or oregano (optional)


To a medium saucepan, add potatoes, 1 c. vinegar, and 2 tsp. salt.  Add water so that potatoes are covered by 1 inch.  Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20-25 minutes.  Drain and pat dry with a clean towel.

Heat olive oil in a large skillet over medium-high heat.  Add potatoes to pan, toss to coat, and sprinkle with salt to taste.  Cook until browned and crispy, about 8-10 minutes, stirring occasionally.  Toss with the remaining 2 Tbs. vinegar.  Sprinkle with the fresh chopped herbs (if using) and serve.

Recipe adapted from: