A Salt and Vinegar Potato Side Dish that is a Keeper!

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Summer Solstice is here and so is this Salt and Vinegar Potato side dish that our family and friends can’t get enough of! While at the Aquidneck Grower’s Market this past Wednesday, I waxed on and on about this potato dish with one of our customers, Gretchen. Gretchen is part of the Farmaesthetics team, IYKY, the BEST skincare products from right here in our lovely Newport. I shared the recipe with Gretchen and our neighboring vendor friends at Rhode Island Juice heard my excitement and asked for it too. So, I thought I better share it with all of you - or just my college BFF that reads this….HI Sara! ;) Enjoy!

This delicious recipe comes from Le Sud Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler and photographed by Joann Pai - one of my favorite food and lifestyle photographers. When I am not the salty assistant, I can often be found perusing cookbooks, taking notes on recipes and trying to take pics like Joann Pai…now just insert the South of France. Although, Matt and I did pack a picnic to Brenton Reef and along with our oldest son, Matthew sat on the rocks with our feet dangling in the sea enjoying a ‘glass’ of rosé, that is, I did while Matt had a cold one. ;) It’s now called ‘Le Sud NPT’.

Salt + Vinegar Potatoes

1/4 cup [60 ml] extra-virgin olive oil

2 1/2 pounds [1.2 kg] small new potatoes (I use a the trim-color baby potatoes) washed, dried, and halved lenghthwise

1/2 cup of water

Flaky Sea Salt or our Rosemary and Thyme

Chopped Parsley - I added this as I love parsley - the bright fresh flavor and color it brings to all dishes!

2 tablespoons unsalted European butter, cut into small pieces

6 tablespoons [90 ml] of apple cider vinegar (I used champagne vinegar the first time and it was a bit milder, but still yummy!)

Directions from Rebekah Peppler:

  1. In a large, heavy skillet or nonstick pan with a lid, add the olive oil and set over medium heat. When the oil is hot and shimmering, add the sliced and dried potatoes, season with sea salt, and cook, stirring occasionally, until all the potatoes are deeply golden brown in parts, 12 to 15 minutes.

  2. Add the butter, 3 tablespoons of the vinegar, and a 1/2 cup [120 ml] of water; lower the heat to low. Use a wooden spoon to gently scrape up any caramelized bits, then cover the pan and simmer until the potatoes are tender, caramelized, and easily pierced with a fork, about 15 minutes.

  3. Remove the lid, season with sea salt and pepper and increase to medium high. Continue to cook, stirring for 5 more minutes. Stir in the remaining 3 tablespoons of vinegar and transfer to a serving platter, sprinkle with Rosemary Thyme sea salt or our pure and toss on the chopped parsley.

  4. Serve immediately…with grilled chicken, steak and salad or as an appetizer with some truffle mayo and chilled glasses of rosé! Bon Appétit!

    Note: these delicious lil’ salty and vinegary potatoes are best enjoyed immediately, but can be stored in an air tight container for up to 3 days.