Salt-and-vinegar is undoubtedly the most polarizing of mainstream chip flavors, and as such, you’re either going to love the recipe I’m sharing this week, or you’re going to vehemently hate it.
But that’s what keeps things interesting, right?
So, taking some inspiration from from one of my favorite salty snacks, I’m giving you a date-night approved recipe for crispy salt-and-vinegar potatoes. I adapted the recipe from a Bon Appetit recipe that caught my eye earlier this year, adding a few tweaks here and there until it suited my liking (i.e. used a touch of apple cider vinegar for a sweeter, seasonal lean, incorporated garlic because garlic makes everything better, and pared down the recipe to serve two instead of four).
Word from the wise: make sure your S.O. shares your love for salt-and-vinegar flavored things before making this!
The fit-for-two side dish pairs well with juicy rib eyes and a bright salad, and whatever you do, don’t forget about my Date Night Brownie Batter Skillet Cookie for dessert!
Date Night Salt-and-Vinegar Potatoes
- 1 pound fingerling potatoes, quartered (I stuck with all purple, because, why not?)
- 1/2 cup distilled white vinegar
- 1/2 Tablespoon plus a pinch kosher salt
- 11/2 Tablespoons unsalted butter
- 1 clove fresh garlic, minced
- Freshly ground black pepper to taste
- 1 Tablespoon apple cider vinegar
- 1/2 Tablespoon olive oil
- 1 Tablespoon fresh chives, chopped
- Fleur de sel
- Combine potatoes, white vinegar, and 1/2 Tablespoon kosher salt in a medium saucepan; add water to cover by about 1 inch
- Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20–25 minutes
- Drain and pat dry
- Heat butter in a large skillet over medium-high heat
- Once butter is just melted, add potatoes and garlic and season with pinch kosher salt and pepper
- Cook, turning occasionally to ensure even browning, until golden brown and crisp, about 10-12 minutes
- Drizzle with apple cider vinegar and olive oil
- Serve topped with chives and sea salt.