Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, May 24, 2014

Pan-Seared Salt-and-Vinegar Potatoes

Recipe updated June 2015

This easy potato side dish brings a burst of unexpected flavor to the dinner table—a little tangy, a little salty, a little buttery, and so very tasty. Cooking the baby Yukons in white vinegar instills them with a light vinegary taste, just enough to know it’s there without being overpowering. A splash of malt vinegar at the table gives the potatoes a delicious finish, reminiscent of a fish-and-chips pub.

The potatoes here are essentially cooked twice—first in vinegar, water, and salt to make them tender, then in a hot skillet with butter to add that wonderful golden color and slight crispiness on the outside.

Note: You want to pat the potatoes as dry as you can before searing them in butter, but even then, they will release considerable liquid in the skillet. They'll appear to be steaming in their own liquid for the first several minutes, but the key is not to disturb them. As the liquid evaporates, the potatoes will begin to take on a buttery, golden sear just before they’re finished. 

Serves 4

  • 1 lb baby Yukon Gold potatoes, halved
  • 3/4 cup distilled white vinegar
  • 1 tbsp fine table salt
  • 1-1/2 tbsp unsalted butter
  • sea salt
  • freshly ground black pepper
  • chopped fresh rosemary, for garnish
  • malt vinegar, for serving
Baby Yukon Gold Potatoes
  1. Place the potatoes, white vinegar, and fine table salt in a pot and add just enough water to cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until tender, 20-25 minutes.
  2. Drain the potatoes and place on layers of paper towels. Top with more towels and pat dry.
Potatoes Ready to Cook
Pat the Potatoes Dry
  1. Heat a heavy, preferably cast-iron, skillet over medium heat and add the butter. As it melts, swirl the pan to coat. 
  2. Add the potatoes cut-side down and season with sea salt and pepper. Cook undisturbed, until the liquid evaporates and the potatoes begin to turn golden, 8-10 minutes.
  3. Turn and sear 1-2 minutes longer.
Potatoes Beginning to Sear
Garnish the potatoes with chopped rosemary and serve with sea salt and malt vinegar at the table.

Pan-Seared Salt-and-Vinegar Potatoes

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