Salt & Vinegar Potatoes

A recipe adapted from Bon Appetit, which is just pure genius. A classic in chips, why hadn’t anyone else thought of doing this to baked potatoes?  The potatoes are par-boiled in vinegar and water and fried crispy with plenty of oil. My mind was blown. fullsizerender-3
We have this potato dish in Beijing – Cu Liu Tu Dou Si – which is shredded potatoes stir fried with vinegar. It’s delightful. Tangy with a hint of spiciness, it accompanied perfectly with a  bowl of rice. Other than that, my mom prepared potatoes for us by boiling them whole and then serving it with a drizzle of olive oil and a sprinkle of salt. That was the extent of my potato experience at home. No roasted potatoes, not really any mashed potatoes, it was just those two dishes and even their appearance on my family dining table was rare. My affinity for potatoes isn’t like that of my Norwegian boyfriend’s, whose entire childhood diet can probably be summed up by potatoes in various forms. When I went to visit his family for a week, potatoes featured at every dinner. I mean, good for them, potatoes are nice. And see, here I’ve  made these potatoes especially for my boyfriend. They’re great, reminding me of those shredded potatoes drowned in vinegar, this dish is like a mash up between my childhood and his. 
img_0589
Serves 2 as a side
Recipe adapted from Bon Appetit

Ingredients
500g new potatoes, skin on, scrubbed clean
1/2 cup white wine vinegar + more for drizzling
Olive oil
Maldon sea salt, or other flaky salt
Spring onion, chopped
Parsley, chopped

Method
Put the potatoes in a pot and add the vinegar, a generous pinch of salt, and cover with water.  Bring to a boil and then reduce heat to let it simmer until potatoes are tender.  Drain and pat dry.

Add olive oil in a sautee pan – it should cover the whole surface and come up to 2-3mm.

Cut the potatoes in half, and place them, cut side down, and cook over medium heat for a couple of minutes until they are crispy.  When the cut side is crispy, flip them over and gently toss in the pan for a minute or two.

Drizzle with a bit of white wine vinegar, extra virgin olive oil, chopped herbs and Maldon salt.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s