These potatoes are a wonderful foil to any meat dish, as the vinegar give them a bright flavor that cuts through the richness of recipes like Athena’s Greek Chicken. Both these recipes are on the menu of my Greek Dinner Party , a series of posts that include all the recipes for the party, a party planner printout, tablescape suggestions and all of my specialty party elements. Everything you need to take you and your friends to Athens for an evening.
This recipe is one of my favorite “go-to” dishes for an easy and tasty side to any entree being baked in the oven. It has the bonus of being able to be partially prepared the day before you want to serve them. Ideal for a dinner party schedule, this allows you to have the par-cooked potatoes waiting for you when you are ready to toss them into the oven. Just make sure to bring them to room temperature before finishing the recipe.
I find that as with potato chips, when you start eating these crispy taters, they become addictive. How did that commercial go, “you can’t eat just one”? I rarely, if ever, have leftovers when I serve this great side dish.
Don’t let “vinegar” keep you from trying this recipe, you don’t know what you’re missing!
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- 2 1/2 lbs. fingerling potatoes, halve larger ones
- 1 1/2 cups distilled white vinegar
- 1 Tbs. kosher salt
- 1 Tbs. olive oil
- 2 Tbs. unsalted butter, melted
- 3 Tbs. distilled white vinegar
- Freshly ground pepper
- 1 Tbs. fresh chives, chopped
- 1 Tbs. fresh herb of your choice (thyme, rosemary, dill)
- Finishing salt or flaky sea salt
- In a medium saucepan, combine vinegar, 1 Tbs. salt and water to cover the potatoes by 1 inch. Bring to a boil, reduce heat and simmer until just crisp tender, about 10-12 minutes. Drain and dry on a kitchen towel.
- Heat oven to 400 degrees F.
- In a medium bowl, combine butter, olive oil, salt and pepper. Add cooked potatoes and toss gently with a large spoon. Pour potato mixture on a rimmed baking sheet and spread out in single layer.
- Bake on center shelf of oven for 20-25 minutes minutes, tossing half way through.
- Take potatoes from oven, pour back into the medium bowl, sprinkle with 3 Tbs. vinegar, and half of the fresh herbs and chives, tossing well to evenly coat potatoes. Check seasoning and add more salt and pepper to taste.
- Place in a serving dish and sprinkle with remaining fresh herbs.
You can parboil the potatoes the day before your serve them. Just bring back to room temperature before tossing with oil and butter to bake them.