Crispy Salt & Vinegar Potatoes
 
 
Ingredients
  • 2 pounds baby yukon gold potatoes (or use regular sized Yukon Golds and cut them into quarters)
  • 2 cups vinegar
  • 1 tablespoon Kosher salt
  • ¼ cup olive oil (or chicken or duck fat)
  • Freshly ground black pepper and flaky sea salt
  • Scallions and parsley, for garnish
Instructions
  1. Place a rimmed baking sheet in the middle rack of your oven and preheat oven to 475°F. Poke each potato a few times over with the tines of a fork and place potatoes in a large saucepan. Add vinegar and kosher salt; then add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, reduce to a simmer, and cook about 15 minutes, until potatoes are tender but not completely cooked through. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
  2. Add your fat of choice (I like equal parts duck fat and olive oil!) Season with pepper and more salt to taste, then toss with a large spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Using oven mitts, carefully spread potatoes evenly onto the preheated baking sheet.
  3. Roast potatoes until crispy and golden brown, 35–40 minutes, flipping them halfway through cooking.
  4. Garnish potatoes with chopped scallions or parsley (if desired) and serve with your favorite dipping sauces.
Recipe by Allons-Eat! at https://www.allonseat.com/crispy-salt-vinegar-potatoes/