Salt & Vinegar Goat Cheese Potatoes

Salt & Vinegar Goat Cheese Potatoes

Do you ever crave vinegar? I do! And when I do this is one of my go to side dishes because it is so easy and so flavorful!

The original recipe is from Katie at the kitchen door (link below) and I pretty much followed her exact instructions! I did change it up a little (based on the ingredients I had) and mixed in purple potatoes as well because they are pretty!

Crispy Sea Salt and Vinegar Potatoes with Goat Cheese and Chives


Why is goat cheese so freaking good?


Salt & Vinegar Goat Cheese Pototoes


Fingerling “Roasters” Potatoes (the yellow and purple ones), sliced into thick coins
1 cup distilled white vinegar
1 TBS sea salt
2 TBS butter
1 TBS distilled white vinegar
2 oz. goat cheese crumbles (I keep my goat cheese in the freezer so it lasts longer, the frozen goat cheese gets back to room temperature from the heat of the potatoes really quickly)
flaky sea salt, for finishing


Place the potatoes, vinegar, and sea salt in a large saucepan, and cover by one inch with cold water. Bring to a boil over medium heat. Keep at a gentle boil until potatoes are just tender when poked with a fork, about 20 minutes. Drain.
In a large frying pan, melt butter over medium heat. Add potatoes and saute, stirring occasionally, until they are golden brown and crispy on all sides, about 15 minutes. Remove from heat and stir in malt vinegar.
Serve the potatoes sprinkled with goat cheese and flaky sea salt. Serve hot and have a great meal!!


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